RECIPE: Saying Goodbye to Summer’s Harvest

spaghetti--Kerriann-Flanagan-Brosky

Now that we’re in September, my garden flowers and my vegetable garden are getting that tired look. I don’t take any of it for granted though. I harvest what’s left of my summer produce, and I start replanting lettuce for fall. Here is my recipe for homemade filetto di pomodoro sauce, which uses several ingredients straight from your garden: tomatoes, hot peppers, onions, garlic and fresh basil. This sauce is amazing, if I do say so myself. It’s very easy to make because you don’t have to peel or seed the tomatoes. It smells so good while it’s simmering over the stove, and when it’s done, serve over linguini.

Filetto Di Pomodoro
Ingredients:
Extra virgin olive oil, about three tablespoons
1 large sweet onion, cut in half and thinly sliced
2-3 hot peppers, I prefer serrano or cayenne, finely chopped
8 – 10 cloves garlic, sliced
10 – 12 ripe tomatoes, chopped
½ cup or more dry white wine
Onion powder
Salt and pepper to taste
Lots of fresh chopped basil

Sautee the sliced onions in the olive oil over medium heat until they begin to soften. Add the finely chopped hot peppers and the sliced garlic and cook until the peppers and onion are soft, and the garlic is slightly gold in color. Add the chopped tomatoes and stir. Add about a tablespoon of onion powder. (This enhances the onion flavor). Cook on medium low heat for about an hour until sauce begins to thicken. Add the white wine, and cook until evaporated, about another ten minutes. Stir in the fresh chopped basil and season to taste with salt and pepper. Toss the sauce with a pound of cooked linguini and serve with extra basil and fresh parmesan cheese.

 

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