Receta Homemade Orecchiette with Roasted Tomato Sauce (Caribbean style Tomato Choka)
Homemade Orecchiette with Roasted Tomato Sauce (Caribbean style Tomato Choka)
Serves 2 to 3
Ingredients:
- 1 cup of homemade orecchiette (or any other pasta)
- 5-6 tomatoes
- few sprigs of fresh basil leaves
- 1 onion, finely chopped
- salt & pepper - to taste
- 2-3 tbsp olive oil
Preparation:
1. Preheat oven to 180 C or 350 F. Rub each of the tomatoes with olive oil and sprinkle salt on them. Place on a baking sheet and roast for about 35 to 40 minutes, until their skins start to fall apart. Cool and remove skins. Grind to a coarse paste.
2. Heat 1 tsp of olive oil and add onions to it. Saute for 4 to 5 minutes until they turn pink. Season with salt & pepper.
3. Add tomato mixture along with basil. Mix everything and adjust seasoning if required. Cook for 5 to 8 minutes. Keep aside.
4. Boil water and add salt to it. Add fresh pasta and cook for 4 to 5 minutes. Remember fresh pasta will take lot less time to cook when compared to dried pasta.
5. Drain pasta and add to the tomato sauce along with some pasta water to get a sauce-like consistency. Toss gently and cook for 3 to 4 minutes, until well combined.
6. Sprinkle with grated cheese and serve immediately.
I am sending this as an entry to Pasta Please event by my dear blogging pal Simona, originally conceptualized by Jacqueline of Tinned Tomatoes.