Summer Pasta with Chef Morsiani

Summer Tomato Pasta with Basil and Pecorino Cheese

Nothing is better than fresh tomatoes, especially for pasta sauce.

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This simple and delicious recipe from Chef Manuel features a perfect method for using up your abundance of harvested tomatoes from the garden or from a local farmer’s market. Simply blanch your fresh tomatoes for thirty seconds.

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Marinate the tomato pieces for one hour to infuse flavors and make a fresh sauce. The classic taste and smells of olive oil, crushed garlic, fresh summer basil and a little chili pepper will combine into a glorious sauce. This melding of tastes is the perfect balance.

Use bucatini spaghetti.

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Bucatini Spaghetti is wonderful to cradle this fresh sauce! This is a thick spaghetti with a hole running through the center. The name comes from the Italian word ‘buco’. 

The robust pasta pairs perfectly with this rich tomato based sauce and is terrific topped with cheese. Yummy! Loving this classic process.

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Finish with pecorino and enjoy! Thank you Chef Manuel, a good friend and a wonderful recipe for summer produce.

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Summer Tomato Pasta with Basil and Pecorino Cheese:

320 grams of Pasta, bucatini o Spaghetti

1 kilo of Tomatoes

10grams of Basil

10 grams of Garlic

40 grams of Pecorino

100 grams of Olive oil

2 Red hot chili pepper

5 grams of Table salt

Blanch the tomatoes for 30 seconds, then peel them and cut them into pieces.

Place the tomatoes in a bowl and marinate for one hour with olive oil, crushed garlic, basil, salt and small pieces of chili.

Cook the bucatini in boiling salted water.

Drain the bucatini and season with the marinated tomatoes.

Sprinkle sparingly with pecorino cheese (or salted ricotta cheese) or chili.

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Follow Chef Morsiani on his culinary adventures. 

From the hometown of Bologna, Italy Manuel Morsiani travels through Italy and is based in Dublin, Ireland. He has a home and love of Sicilia. He is a highly trained professional chef trained in fine Italian dining.

 

HUCKLEBERRY HUGS, Maxine