Pasta Siciliana
See below for video cooking lesson!
- 4 large tomatoes
- 6 cloves of garlic
- Large handful of fresh basil
- ½ cup Romano cheese
- 1 cup plus a little more of Extra Virgin Olive Oil
- Cayenne pepper to taste
- 2 t Kosher Salt
- 1 lb of pasta of your choice (I prefer Gemeli or Ziti Rigati)
- 1 bag of arugula
- Cook the pasta according to package. Don’t forget to add the salt to the water.
- In a food processor add one tomato, garlic, basil and puree, put in med size bowl.
- Add the three other tomatoes to the processor and pulse into small chunks…..do not puree. Add to the pureed tomato mixture.
- Stir it all together; add the Olive Oil, Romano Cheese, Salt and Cayenne.
- Drain the pasta when ready and add the Arugula immediately and let it wilt.
Variation: substitute the Arugula for Steamed Broccoli…just as good! -
Pour the tomato mixture over the pasta and serve. This can be eaten hot or at room temperature.
