As the name suggest this is an easy sauce which has the smoky flavour of roasted tomato and the juicy tang of the fresh one. With some garlic and basil thrown in for adding more flavour, one can choose to omit the heat ( but i prefer chili flakes too along with the usual freshly ground pepper in mine).
Read on for the easy recipe -
Preparation Time - 12-15 mins
- 2/3 cup chifferi rigate pasta
- 2 medium sized ripe tomatoes
- 3-4 garlic flakes
- 5-6 Italian basil leaves
- 1 tsp olive oil
- 1/4 tsp chili flakes
- a dash of freshly ground pepper
- salt for the pasta water
Cooking - Boil 6-7 cups water in a large saucepan. Once it gets to bubble, add enough salt. As you put the pasta water to boil, start roasting one of the tomatoes on a low flame. It should be done by the time your pasta is ready.
Add the pasta next and cook it till al-dente. (that is it should be cooked yet firm)
Drain the pasta while reserving 1 cup of the pasta water for adding to the sauce.
Skin the roasted tomato, dice and add to a food processor jar. Dice the fresh one and drop into the same jar. Add olive oil, chili flakes, basil leaves and a few teaspoons of the pasta water. Buzz for a second or two so that you get a numbly/coarse sauce.
Toss the pasta along with the tomato sauce adding a little more pasta water if required.