5 Minute Blistered Summer Tomato Sauce
Ready in 5 minutes, this blistered sauce is so named because the tomatoes are cooked just until they look collapsed and take on a shriveled look. Besides the cherry tomatoes, anchovy really rounds out the flavor. If you are not a fan, so be it but it really makes a taste difference.
P.S. The Colatura di alici di Cetara in the recipe is a liquid anchovy sauce available online and in specialty stores.
| Difficulty | Serves |
|---|---|
| Easy | -20 |
Ingredients
- 4 tbs extra virgin olive oil
- 1/4 tsp salt
- 3 tbs minced fresh garlic
- 1 tbs mashed anchovies in olive oil
- OR... 1 tsp Colatura di alici di Cetara
- 4 cups halved cherry tomatoes
- 1 tbs sugar
- 1/4 cup minced parsley
- Grated Parmigiano Reggiano cheese for sprinkling
Directions
- Heat the oil in a saute pan large enough to add the cooked pasta. Sprinkle the salt over the oil and let it dissolve.
- Stir in the garlic and cook over medium heat stirring often and pressing on the garlic with a spoon. As soon as it is beginning to take on color, stir in the anchovy
- Add the tomatoes and sprinkle them with the sugar.
- Cook stirring occasionally for about 3 minutes or until tomatoes exude juice and look shriveled.
- Keep warm while pasta cooks. When ready, add 2 tablespoons of the cooking water to the sauce.
- Drain the pasta and add to the sauce; stir over medium heat until pasta is evenly sauced.
- Sprinkle the parsley over the top and stir in. Serve in bowls and sprinkle with the cheese.
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Comments
Patricia
The recipe for blistered tomatoes does not include the amount nor kind of pasta required,
Thank you,
Marilyn Panaro
Dear Mary Ann,
I am interested in purchasing your new upcoming book. I have forgotten how to preserve vegetables. Does your book guide the reader on canning or freezing vegetables? I purchased a few of your other books for my daughter. We both love your style of cooking because it very much reminds us of growing up on the West side of Buffalo, NY, at a time when nearly everyone was Sicilian and related. When I watch your cooking show I can almost smell what you are cooking, and I feel right at home. You are a jewel!
Una knight
Can you come up with a print friendly recipe format without all the pictures. Ink is expensive
Lorraine Arcaro
How much pasta should I cook for this sauce recipe? No amount was given that I could find.
Thanks