My container grown Romas were looking too good not to eat, so I picked a large handful, grabbed a ripe Better Bush tomato in the adjacent container, and headed up to the kitchen. Here are the beauties:
There are few recipes better for fresh Roma tomatoes than pasta Pomodoro. Granted, I do not hew to a traditional recipe. Heck, I do not like to use recipes in general because I find them limiting when making things like pasta. Some days I want a little more anger, so in goes an extra pinch of crushed red pepper. Some days I want a little cloying sweetness, so splash a little more balsamic sir. At the end is a recipe that I use as a starter for my pasta Pomodoro.
For about fifteen minutes of prep and a about the same amount of cook time, you end up with a beautiful pot of sauce waiting for noodles:
Most people use a long pasta—fettucini, angel hair, etc.—but I have a three year old girl who loves to eat anything with tomatoes. Therefore, short pasta that is easy to stab is what gets made. Trust me, fiori or farfalle are the friends of a parent when it comes to dinner time.
- 1 16 ounce package of pasta, choose what you like
- 1/4 cup olive oil
- 1/2 onion, chopped
- 4 cloves garlic, minced
- 2 cups roma (plum) tomatoes, diced
- 2 tablespoons balsamic vinegar
- 1 cup dry white wine, some people use chicken broth
- crushed red pepper to taste
- freshly ground black pepper to taste
- 2 tablespoons chopped fresh basil
- 1/4 cup grated Parmesan cheese
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
- Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and wine; simmer for about 8 minutes.
- Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.