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Home Beef Stew In A Crock Pot With Barbecue Sauce

Jesses Pasta with Piennolo Tomatoes and Colatura Recipe

Ingredients

How to make it

  • Cook the pasta al dente by boiling it in abundant salted water, about 10 minutes, tasting every few minutes to make sure pasta has still a firm bite.
  • Heat 4 tablespoons of extra virgin olive oil in a wide skillet over low to medium heat.
  • Add garlic cloves and sauté until golden, then remove.
  • Add the Piennolo tomatoes and cook over low to medium heat for 3-5 minutes.
  • Season with salt and freshly ground pepper.
  • Combine tomatoes with drained pasta and add approximately 2-3 tablespoons of Colatura.
  • Mix well to blend flavors and coat the pasta with the sauce.
  • Finish with chopped fresh basil.
  • *Garum colatura is an intensely flavored anchovy sauce. It is a by product of the anchovy curing process. The anchovy liquid is drained off the barrels of curing anchovies. This sauce is the Italian equivalent of Nam Pla (fish sauce). Combine the garum colatura with extra virgin olive oil, some garlic and hot pepper flakes and server of hot pasta. Or, serve over steamed vegetables.

Reviews & Comments 3

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    " It was excellent "
    shine ate it and said...
    What wonderful timing! For the past few years I pick a cuisine to concentrate on, and name the summer by that theme; names such as "Indian Summer", "tantalizing Thai" are some examples of recent summers. This summer I have coined as "Incredible Italian and Great Greek"
    This reminds me of puttensca, which I just love. Great post la mia cara amica!!
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    one simple word YUMMY.
    Was this review helpful? Yes Flag
    " It was excellent "
    puddlewonderful ate it and said...
    count me in.
    Was this review helpful? Yes Flag

The Cook

victoriaregina USA, VA

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