This is a good way to use up the last of the summer tomatoes. And it will freeze well. If you add carrots to this sauce, it will be the perfect sauce for stews and curries for winter use.
Recipe for four:
Pasta
1 large red onion, chopped
4 stalks celery, chopped
6 clove garlic, chopped
8 large ripe tomatoes, cores removed and chopped
1/2 c white wine
olive oil, for cooking
extra virgin olive oil, for the pasta
pinch chili flakes
S & P
parmesan cheese, grated
Once all the prep is done, then get your salted pasta water going. In a heavy saute pan over medium high heat, add some olive oil. When it's hot add the onion and celery. Cook until soft (not browned) then add the garlic. Cook for 1 minute more, then add the wine and reduce.
Add the tomatoes and cook until you have a nice sauce, about 3 minutes.
Drain the pasta when it's done, then return it to the pan and pour on some extra virgin olive oil and toss. At this point you can plate the pasta onto warm plates, or combine the sauce with the pasta and then plate it, it's your choice! Garnish with chili flakes, then grate on some fresh parmesan cheese.
Bon Appetit! Chef Hobbes
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