Handmade Pasta - Recipes and Class Notes from September 12th

Late Summer “Jam” Sauce

Serves 4-6

1 lb Italian peppers or bell peppers (red, orange, yellow), sliced into thin strips

2 pints cherry tomatoes, halved

2 cloves garlic, peeled

1 bunch basil, chopped

Olive oil, salt, balsamic vinegar, to taste

1lb pasta

1. Preheat the oven to 300 degrees.

2. Arrange halved tomatoes in on layer on a baking sheet,  cut side up. Drizzle with olive oil and season with salt. Roast in the oven until they resemble raisins, and are sweet and chewy, approximately 1-3 hours. 

3. Meanwhile, in a large skillet, cook peppers on low heat in a ridiculous amount of olive oil. Season with salt throughout the process. Cook the peppers until they resemble jam, 1-3 hours. 

4. Remove the tomatoes from the oven. Combine with the peppers in the skillet. Add the garlic cloves and basil and cook on low until the flavors have melded, about 10 minutes. Adjust seasoning with salt and balsamic vinegar if desired.

5. While the flavors in the sauce marry, boil a large pot of water and prepare your favorite pasta. Reserve some of the starchy pasta cooking water.

6. Remove the garlic cloves from the sauce. Toss the pasta with the sauce and cooking water over low heat until everything is combined and creamy. Top  with more basil and olive oil.