1 lb. cooked penne pasta (al dente’)
6 tbs. virgin olive oil
1 lrg. Heirloom tomato coarsely chopped
1 tsp. red chili flakes
1 1/2 cup fresh tomato sauce (recipe follows)
1/2 cup tomato water or pasta water
4 Tbl unsalted whole butter
1 Tbl rough chopped fresh basil
1 full recipe of squash confit (recipe follows)
Garnish with picked Italian parsley leaves
In a large sauté pan add three tablespoons of virgin olive oil, chopped heirloom tomato, chili flakes then cook on medium heat until the tomatoes start to release their juices ( 2 to 3 minutes ). At this point add 8 oz. of fresh tomato sauce and turn down the heat to low and let simmer for 10 minutes.
Once the sauce has simmered add in the penne pasta, tomato water and whole butter. Turn the heat back up to medium high heat until the pasta is hot and the sauce is clinging to the pasta. Now add in the fresh basil and season to taste with salt. To serve, place the pasta into four even portions and garnish with the squash confit, Italian parsley and remaining virgin olive oil serve immediately. Serves 4.
Fresh Tomato Sauce
2.5 lbs. Roma tomatoes (whole do not chop)
7 ea. crushed whole fresh garlic cloves
1/2 tbs. red chili flakes
1/4 cup water
2 Tbl virgin olive oil
2 Tbl sugar
Place all ingredients into a large pot, cover with saran wrap or lid and bring to a boil. Once the tomatoes have come to a boil turn down to a low, low simmer and cook for an additional two hours. Now take the tomatoes and put them into a food mill** and proceed to milling the tomatoes, after all the tomatoes are milled take some of the tomato water and get the sauce to the consistency of your liking and season with salt to taste.
**Make sure to have the food mill over a container to capture all the tomato water, once the liquid has drained set aside. Makes 1 quart.
1 lbs. assorted squash (zucchini, gold bar, patty pan or crookneck)
2 Tbl dry thyme
1 1/2 Tbl virgin olive oil
salt to taste
Cut all squash into even sized pieces roughly 1/2 to 3/4 inch chunks, set onto a baking sheet lined with parchment, drizzle with olive oil, salt and place into a 325 degree oven. Cook for 20 to 30 minutes or until the squash is very tender, now set aside to cool.