Pasta sauce St. Paul's
Last Sunday, one of our parishioners who also sings in the choir brought 25 pounds of Roma tomatoes from her garden to share. Here’s a recipe for pasta sauce I made with some of the tomatoes
For the pestata
2.5 ounces pancetta or bacon cut into pieces (optional)
½ large onion, cut into chunks
1 small red bell pepper, seeded and cut into chunks
Garlic (your preference for the quantity)
Olive oil for the pan
2 Tbs tomato paste
1.5 pounds Roma tomatoes, peeled, seeded and roughly chopped
2 Tbs chopped basil
Red pepper flakes
Grind all pestata ingredients in the food processor until well chopped. (You can put anything you want in a pestata. Carrots and celery are common ingredients.) Heat oil in large frying pan to medium hot. Add pestata (stand back so the steam doesn’t hit you). Cook until all the liquid is absorbed. Clear a hot spot in the pan and cook/brown the tomato paste in it. Season with salt and hot pepper flakes. Add tomatoes and basil. Cover and simmer until tomatoes have disintegrated and the sauce has thickened (anywhere from half an hour to an hour).
Remove top from pan and cook until sauce is the right consistency. Serve with your favorite pasta. Add freshly grated parmigiano reggiano. Drizzle with more olive oil if desired. Top with shredded fresh basil if desired.