Introduction: Pasta Fresca
My husband inspired me to make this dish. He was eating some soggy, sad looking lunch called Pasta Fresca. It was not anywhere near "fresca" (meaning fresh).
I wanted to surprise him with the real deal. So I took matters into my own hands and headed to the garden to gather the necessary ingredients. I grew all of the ingredients. Well, not the olive oil and wine!
- 1 small red onion
- 4 smal garlic cloves
- Tomatoes, I didn't measure, just used what I had ripe. If I had to guess it was about 1 pound of many different varieties.
- Lots of parsley
- Lots of basil
- Olive oil
- 1/2 cup of wine, any wine will do. I had white zinfandel.
-1 box of pasta (any shape)
-Salt and pepper
I used my Ninja food processor for the chopping.
Start the pasta water. The sauce cooks up really quick and you want that past ready to go when the sauce is.
Using a food processor mince the onions and garlic.
Then puree the tomatoes and herbs together.
If you don't use a food processor, just chop the garlic and onion small. Then quarter the tomatoes and mince the herbs.
Are you cooking the pasta yet? don't start this step until the pasta is in that water!
Sauté the garlic and onions on a very hot pan for 2 minutes or so. Add salt and black pepper to it.
Add the wine, stand back because the alcohol whooshes up.
When the wine reduces, in about 3 minutes or so, add the tomato puree and keep stirring on high heat fo about 8 minutes.
Drain the pasta, add it to the sauce. I like to throw in a extra bit of olive oil on top at this point.
Plate your past,a grab the rest of the wine and some good parmesan. Enjoy the garden pasta fresca!