Sundried Tomatoes
By Gino Gonzalez of CACSUse your sun-dried tomatoes to make: Spaghetti Alla Puttanesca
1/4 cup garlic, minced
1 tablespoon onion, chopped
olive oil for sautéing
2 tablespoons button mushrooms
1/2 of a red bell pepper, roasted and cubed
1/2 of a green bell pepper, roasted and cubed
1 piece anchovy, mashed
8 pieces sun-dried tomatoes, plumped in water
1 tablespoon black olives, sliced
1 tablespoon green olives, sliced
5 capers
1/4 teaspoon dried oregano
3 fresh basil leaves, chopped
200 grams spaghetti noodles, cooked according to package instructions
1/8 teaspoon or more chili flakes
a pinch of salt
a pinch of black pepper, freshly cracked
WHAT TO DO
1 Sauté garlic and onion in olive oil. Add mushrooms, red and green bell pepper, anchovy, sundried tomatoes, black and green olives and sauté a little more. 2 Add capers, oregano and basil leaves and bring to a simmer. • Dip spaghetti in simmering water and cook pasta until al dente. Drain water and place it in a pan.
3 Toss sauce with cooked pasta. Top with Parmesan cheese. Serve immediately.
Photography by Ocs Alvarez │ Recipes and Demonstration by Gino Gonzalez for the Center for Asian Culinary │ Studies Prop Styling by Pamela Lim
STEPS
1. Italians make their pastas really special by adding sun-dried tomatoes. Having a hard time looking for these? Here's how to make a batch right in your own home.
2. Slice 1 kilo of fresh ripe tomatoes into quarters. Take out the seeds. Sprinkle 2 tablespoons of fine salt on the tomatoes to dehydrate them.
3. Toss tomatoes to mix with the salt.
4. When some liquid has been released, drain tomatoes.
5. Line tomato quarters on a sheet pan and put it in a 400°F-oven for 4 to 5 hours or until tomatoes are completely dried up but still retain their red color. Place the dried tomatoes in desired container, with enough olive oil to fill the container. Store in the refrigerator. This can be kept for four months.
1 Responses
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Vivian
Thursday January 14 2010 10:42:53 AM
I'd like to try this and impress my husband, hehe.
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