What you need:
a) 8 medium ripe tomatoes chopped and drained in a colander
b) 2-3 cloves garlic minced
c) teaspoon salt
d) 1/2 teaspoon black pepper
e) zest of one lemon
f) juice of one lemon
g) 3 tablespoons red wine vinegar
h) 1/2 cup EVOO
i) 4 tablespoons unchopped basil
j) 3 tablespoons chopped Italian parsley
k) 1 tablespoon capers
l) 8-10 rinsed kalamata olives (sliced)
m) 2 red chilis slit lengthwise
What you do:
Mix everything together in a large bowl and cover. Let tomatoes marinate for at least 2 hours at room temperature. Diners scoop sauce onto bowls of linguine and add Parmesan to taste. Excellent.
NB: you may have to shake the colander vigorously several times to remove as much of the tomato liquid as possible.
Majestically enthroned amid the vulgar herd
Very nice, thanks Tom!
Is it really a sauce or more of a salad?
I believe you posted that one time before (but not under this I remember Nona series) because I had a go at making it that next day.
ETA: Here 'tis (Nona's Pasta Sauces #2)
Last edited by Saint Willy; 09-05-2020 at 07:24 PM.
...^^that's possible...I hope you think it's worth another try...
I think I would prefer this with hot crusty bread than with pasta. Looks good, all the same. Thanks for the ideas.
Was sensational, thanks Nona.
Another nice recipe. I’ll be trying this one when my home grown tomatoes ripen up.
I did the marinated bell peppers recipe. So good.
^ It’s incredible how warm this past winter was. Plants that would normally die in the cold winter weather survived. Surprised by heirloom tomatoes which sprang up from seed are knee high already.
Well that is even more terrifying as you are far more south than I am. We still get our winters for now, but we never had 80f days when I was a kid in May. We have two coming tomorrow. This has been happening for the last three or four years. Record temps getting shattered the very next year.
Some slight substitutions for mine.
Fettucini rather than linguini, balsamic vinegar rather than red wine vinegar and normal parsley, instead of italian parsley. I only used half a lemon juice and did not add any chilli as the little ones were eating also.
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