Did you know that there is a type of tomato called “ugly tomato??” Well there is, and they are, in fact, quite ugly. But they make a really great sauce. These tomatoes are very meaty, and while you wouldn’t want them on top of your salad, they do amazing things once you start cooking them. One downside is that they don’t have as much flavor as other tomatoes, but that’s okay because this pasta has a lot of other amazing flavors!
This recipe is an adaptation of my very first recipe! Except, since I am 4 years older, this recipe gets a new adult twist. I’ve added a whole new flavor, and I think you will enjoy it this new way (change is good!).
- 1 large ugly tomato
- 1 serving of pasta (cooked)
- 4 fresh basil leaves (it’s important that they are fresh)
- 2 cloves of garlic
- 1 tablespoon of onion
- Balsamic vinegar
- Salt and pepper
- Start cooking the pasta before you cook the sauce. You want to cook it just shy of al dente.
- For the sauce, add diced onions to the hot pan and cook them low and slow with the garlic until the onion is translucent.
- Add in the tomatoes and continuously stir on medium low heat. The tomatoes will begin to break down and make their own sauce.
- While all this is happening, make a quick balsamic reduction. You won’t need much.
- Once the pasta is done, the tomatoes have broken down (about 15/20 minutes), and the reduction is done, add ribboned basil to the sauce, let sit for 30 seconds, and add the pasta.
- Cook for another 3-5 minutes letting the pasta absorb the sauce.
- Once your pasta is plated, drizzle with the reduction and viola!
This pasta has a beautiful fragrance, you can smell it from outside. Its new “adult” flavor will really enhance your dining experience