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Neapolitan Style Pasta Sauce

As another side effect of our Stanthorpe Winery trip, we came home with a large bag of very ripe Roma Tomatoes. Now I’m not a raw tomato fan, or even a grilled tomato fan, so I needed something to do with all these tomatoes. The obvious choice was to make pasta sauce out of them. Alas, I don’t have any pictures as we ate it all before I remembered to take any.

h2. Ingredients.

* somewhere around a dozen fresh ripe roma tomatoes
* 1 onion
* 8 or 9 cloves of garlic
* 3 rashers of bacon (rind removed)
* 2 anchovy fillets
* 1 Tablespoon of dried basil leaves (although fresh would be better)
* 1 teaspoon of dried oregano leaves
* a pinch of hot chilli flakes
* a large pinch of salt
* a quarter teaspoon of cracked black pepper
* a splash of Balsamic Vinegar
* about a quarter of a cup of red wine (I used Shiraz)
* 2 teaspoons of capers
* 8 kalamata olives, quartered lengthwise

h2. Method.

Boil some water in a saucepan and prepare some iced water in a large bowl. Slit the tomatoes skin deep lengthwise. Drop the tomatoes into the boiling water and after about 30 seconds, fish them out and plunge them in the iced water. Remove and peel off the skin. Now slice the stem end off, and set them aside.

In a saucepan, sauté the finely chopped onion and garlic in a little olive oil.
Add the tomatoes (whole) with the red wine, salt and pepper and cover. Simmer for at least 10 minutes (until the tomatoes are soft enough to break up with a wooden spoon).

Meanwhile, boil some dried pasta in salted water, drain when done and cover to keep warm.

Place a little olive oil in a fry pan with the two anchovy fillets. Crush the fish with a wooden spoon and stir into the oil. Fry the chopped bacon rashers in the anchovy oil until almost browned.

Mash the tomatoes with a wooden spoon, potato masher and/or stab blender (I did all three, in that order). You’re aiming for a slightly chunky but overall smooth finish. Add the bacon anchovy mix, and the basil, oregano, balsamic vinegar, chilli, capers and olives. Simmer, stirring occasionally. Reduce to about half the volume.

Serve on pasta accompanied by a light red wine (such as Rosé).

posted to Italian,Recipes @ 9:25 pm

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  • At 2:56 pm on 1 May, 2006, bragi0 commented:

    A small tip… don’t start by cooking the garlic with the onion. Instead, add it with the tomatoes, or just before. That prevents it going bitter.

  • At 3:02 pm on 1 May, 2006, Lea commented:

    Odd – I’ve never experienced garlic as bitter.

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Bratwurst on Sauerkraut with Honey Mustard Carrots, Garlic Potatoes and Green Beans | home | Uncle David’s Pikelet / Pancake Recipe