Pasta Gialla
This golden pasta dish is a stunner on the plate. Plus the tomato sauce can be made well in advance and used for a quick dinner at a moment's notice. Note: it can be made with red tomatoes too for an earthier version.
Ingredients
3 lbs yellow tomatoes, core removed and cut into large chunks
6 cloves garlic, paper removed
2 shallots or red cippolini onions, cleaned and cut into quarters
1/2 cup olive oil
1/2 tsp chili flake (optional)
2 sprigs rosemary or oregano (optional)
8 oz fresh pasta
2 tbsp butter
Method
- Heat oven to 425F
- Toss everything except the pasta together with a big pinch of salt and transfer to a roasting dish
- Roast until the tomatoes are collapsing and the garlic and onions are softened, about 25-30 min
- Remove from the oven, discard the herb sprigs, and transfer to a blender
- Blend until smooth passing through a sieve to remove any stray skins
- While the tomatoes are roasting, roll the pasta into sheets and cut into 1/2 inch wide noodles
- Bring a large pot of salted water to a boil and boil the pasta until 80% done, about 3 minutes
- Drain and toss with the sauce and cook over medium heat until al dente and the sauce is coating the noodles, about another 2 minutes
- Serve immediately
