Monday, 19 May 2014

Fresh Pasta Sauce

        With more beautiful weather on the way we are stepping away from heavy hot meals and embracing lighter fresh dinners. This fresh pasta is perfect for summer, especially as seasonal tomatoes are popping up in markets.

        Because all ingredients in this recipe are raw, it is important to choose quality ingredients. When choosing an olive oil, the best quality indicator is the farm or area the olives are grown. If the bottle doesn't state where the olives are grown, it is most likely a mixed olive oil. Mixed olive oils tend to be lack lustre. The flavours are muddled and unimpressive. Try to choose an extra virgin or virgin olive oil, these oils are less acidic and higher quality than other olive oils. A decent olive oil might set you back $25 for a litre, but this product will give raw dishes like this fresh pasta sauce a great flavour. 

All the ingredients I need to make a delicious fresh pasta sauce

Serves: 2-3


4 Tbsp extra virgin olive oil, and to taste
1 large clove or garlic, minced
1/8 tsp red chili flakes

About 8 kalamata olives, or to taste
450g rip tomatoes, about 4 medium or 8 medium-small (cocktail size) tomatoes
1/2 small bunch of basil (about 20g), leaves torn 
Salt and pepper to taste 
Sauce is all done, all we have to do now is make the pasta


1. In a medium mixing bowl combine olive oil, chili flakes and minced garlic. Let marinate for 20 minutes to one hour. 
2. Cut the tomatoes over the bowl of olive oil to preserve all the liquid. With a paring knife, cut the tomatoes into 4 wedges and then cut each wedge in half. 
3. De-pit the olives, rip or cut in half and add to the tomatoes and olive oil.
4. Tear the basil leaves and add to the fresh sauce and season with salt and pepper.
5. Let sit for at least 20 minutes while you prepare the pasta as to the package instructions. 
6. When cooked, drain the pasta and add directly to the fresh sauce. Add more olive oil, salt or pepper if necessary.