Sun Ripened Cherry Tomato Sauce with Fiordilatte and Fresh Basil
From Giuseppe Di Gennaro, chef/owner Capo
This is a very fast pasta sauce to make. The only time-consuming step is the first one.
- 4 lbs. fresh cherry or grape tomatoes (the most ripe-red you can find)
- 3 T. extra virgin olive oil (southern Italian, of course!)
- 2 garlic cloves, mashed with a knife blade
- coarse salt and pepper to taste
- spaghetti, linguine or fettuccine (cooked before assembling sauce and kept warm)
- 6 – 8 oz. fior di latte, drained, at room temp, chopped into small pieces (a fresh milk cheese available at Italian markets)
- 1 bunch fresh basil
Leave the tomatoes for at least 6 hours and up to a couple of days in the sun outside on the deck, or in the back yard, or on a window sill. They should get a little wrinkly. (Or, put the tomatoes in a 200°F oven for a couple of hours until a little wrinkled.)
Bring the tomatoes inside, cut them in half and set aside. In a large sauté pan, heat the olive oil with the garlic and cook until the garlic is fragrant. Add the tomatoes to the oil, stir, and simmer, uncovered, 30 minutes. Season to taste with salt and pepper. Add the pasta to the sauce and toss quickly; add the fior de latte and toss quickly. Serve immediately in large pasta bowls topped with lots of hand-torn basil. (I don’t add grated cheese to this sauce to preserve the fresh flavour of the tomatoes.) Serves 6.