My mom’s stories about my great-grandpa Teno’s onion sandwiches with black pepper and mayo set the stage for my life-long love of those simple pleasures. When you let fresh, seasonal ingredients do the talking you don’t need any fancy tricks or frills.
For those reasons, I was excited to get my hands on Rosalba Gioffré’s Vegano Italiano: 150 Vegan Recipes from the Italian Table
For this recipe, pluck those vine-ripe tomatoes, basil and green peppers or chili peppers and enjoy this simple meal that celebrates the summer’s bounty.
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Spaghetti With Pureed Tomatoes
By Published: August 7, 2017
- Yield: 4 Servings
In Italian cooking, there is beauty in simplicity. Zucchini blossoms dusted with parsley, salt, flour, and fried until crispy. Fresh, …
Ingredients
- 2 lbs ripe San Marzano or Florentine beefsteak tomatoes diced
- 1 bunch fresh basil
- fresh chili pepper or green bell pepper to taste
- salt
- 6-8 Tbs olive oil
- 1 clove garlic smashed
- 1 lb spaghetti
Instructions
- Put the tomatoes, a few leaves of basil, chili pepper, salt, and plenty of oil into a blender. Blend on the highest setting until you have a red sauce. Pour into a mixing bowl and add the whole clove of garlic.
- Cook the pasta in a large pot - be sure to salt the water. Drain when al dente, and toss it in the tomato sauce.
- Add more basil and olive oil, toss, remove the garlic clove, and serve.
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