Using up the last bit of the summer crop has been sad. I wish Canada was always warm enough to grow my favourite produce so I could enjoy tomatoes all year round.
I was lucky enough to come across a friend who told me about Macerated Tomato Sauce and how easy it is. It may be my go to from now on, as it is as simple as putting ingredients in a bowl and walking away from it. I enjoy spending time in the kitchen, but as I get busier my time is becoming less and less.
So knowing all I had to do was make pasta, was supposed to be the easy part. Instead I decided to make it fresh. Although my shoulders were on fire the day after from rolling out the dough, my stomach was so satisfied. Pasta making is truly such an awarding feeling, to create a meal that you’d order off a menu – that to me is hitting the target. If you’ve got a stand up mixer, this will be so easy for you, and I highly recommend you spend a Saturday night making pasta.
Tomatoes are a wonderful fruit, yes they’re a fruit. They are full of a phytochemical called lycopene, lycopene acts as a free radical and protects your skin from aging. Tomatoes also are a great source of our Vitamin B’s which are essential the maintenance of good health. Our B vitamins create enzymes that break down proteins, they are essential for our nervous and immune systems, and consuming more Vitamin B helps our body absorb energy from our foods. Being deficient in B vitamins can affect the way your body absorbs our macronutrients, can affect our energy levels and can lead to many more severe health issues.
So, burn your shoulders for a few minutes for this wonderful Tagliatelle. Sit down and relax with a bottle of wine and someone special. If he hasn’t proposed already – this is a good enough reason to make him. If she is upset with you for something – this will make her forget it. Enjoy.
Tagliatelle and Macerated Tomato Sauce
1 lb of Cherry Tomatoes – halved
1 Chili Pepper – finely diced
1/4 cup of Virgin Olive Oil
2 Cloves of Garlic – minced
Salt & Pepper
Combine all of the above ingredients in a bowl, let sit out for 24 hours. Refrigerate another 12 hours.
1 Cup of Flour
1 Large Egg + 1 Egg Yolk
Pinch of Salt
1-3 Tsp of Water
Flour for dusting
Combine your salt and your flour in a bowl. Place on a work surface, and create a little well in the middle to crack your eggs. Separate one of the egg yolks from one of the eggs, only use the yolk for your second egg. Start to mix and knead your dough, you will need to continue this for about 15 minutes, and you may need to add some water if your dough is too dry. (This is a hell of a lot faster in a standup mixer)
Once your dough is smooth, dust your work surface and start rolling your dough until it is as close to 1/2 mm as possible. Roll it from one length to the other, and cut into approximately half centimetres. Once you’ve cut it all, run your fingers through so it is able to dry.
Bring a pot of water to a boil, add salt. Cook your pasta for about 3-5 minutes or until it floats. Drain and add to a saute pan with your macerated sauce. Let heat thoroughly, add salt & pepper, and crumbled feta.