When I was in cooking school, I loved the days we were served pasta with tomato concasse, which simply was peeled and seeded tomatoes that had been cut into dice by the students struggling through the knife-skills class. The tomatoes were sauteed with olive oil, salt and pepper and mixed with pasta for a quick side dish. It was an easy preparation that managed to eke out the best in tomatoes year-round.
In the winter, when the fresh tomatoes I can buy are mediocre, I use them to make a dish inspired by that concasse. I have tweaked the recipe a bit, punching up the flavor with garlic, lemon and fresh (hothouse) basil.
It’s a dish that has become a favorite of mine. If you’d like, it's also one that stands up to whole-grain pasta. One warning, though: Do not overcook the pasta.
From Nourish columnist Stephanie Witt Sedgwick.
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Ingredients
measuring cupServings: 4
Directions
Step 1
Bring a large pot of salted water to a rolling boil over medium-high heat. Add the pasta and cook according to the package directions, but check it a few minutes before the suggested time to make sure the pasta is just al dente. Drain.
Step 2
Meanwhile, prepare the sauce: Heat the oil in a 10- to 12-inch shallow braising pan or skillet over medium-high heat. Once the oil starts to shimmer, reduce the heat to medium-low; add the garlic and cook for 8 minutes, adjusting the heat so the garlic softens but does not brown.
Step 3
When the garlic is soft, add the tomatoes, salt and pepper to taste and the lemon zest. Increase the heat to medium; cook, stirring, for 8 to 10 minutes, until the tomato strips are soft but still intact. Add the drained pasta and the basil; taste, and add pepper as needed.
Step 4
Serve warm. Pass Parmesan cheese at the table, if desired.
Step 5
NOTE: To peel tomatoes, use a small, sharp knife to cut an X in the bottom of each one. Drop them into a large bowl of just-boiled water; let sit for a few minutes. You should see the peel start to curl where the X is. Transfer to a bowl of cold water or let cool, then discard the peel.
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Nutritional Facts
Per serving
Calories
290
Fat
8 g
Saturated Fat
1 g
Carbohydrates
47 g
Sodium
85 mg
Protein
8 g
Fiber
2 g
Sugar
5 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From Nourish columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
Published January 18, 2011
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