Get: - 6 floz can tomato paste, dissolved in 12floz water
- 12 floz can crushed tomatoes in puree
- 1 fresh tomato, chopped
- 2 zucchini, chopped into quarter rounds
- 1 red bell pepper
- 1 yellow onion, chopped
- 1 shallot, chopped
- 4 cloves garlic, chopped
- 0.25 tsp black pepper
- 2 tsp dried basil
- 0.5 tsp dried sage
- 0.5 tsp dried thyme
- 0.25 tsp red chili flakes
- 2 tbsp balsamic vinegar
- 0.25c marsala wine
- 0.5 lbs dried pasta (farfalle)
- olive oil
- salt
Sauce: - Bring 2 tbsp olive oil to shimmer over medium heat
- Add black pepper to the pan
- Sautee onion, shallot, and garlic until soft, 3-5 minutes
- Add red pepper and zuccini and sautee until softened / browned, 3-5 minutes
- Add the fresh tomato and sautee, 2-3 minutes
- Add the tomato paste, tomato puree, and all dried spices
- Bring to simmer and then reduce heat to low simmer, and cover
- Simmer for at least 1 hour, but more is better! 8 hours is fine.
- In the final 30 minutes, add the balsamic vinegar and marsala wine
- Tune flavor with vinegar (tang), wine (sweet), chili flakes (heat), and salt
Finish: - Simmer the sauce until 10 minutes before serving, turn off heat
- Boil 8 cups of water with 1 tbsp salt (0.5% salinity)
- Cook dried pasta per package instructions (usually ~10 mins)
- Transfer finished pasta to sauce pot without rinsing, and mix
- Serve
Results: - Good! The long simmer and the vinegar add some nice depth of flavor. I think getting the tomato to cook a bit instead of just warm/simmer helps.
- I did 1% salinity on the pasta water and it was too much! Borderline unpleasantly salty. Changed recipe to half that.
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