Pasta with dou­ble tomato sauce


Gourmet Traveller (Australia) - - Food -

“I read Pa­tience Gray’s recipe for salsa doppia while vis­it­ing Grot­taglie, a small town that has been known for cen­turies for its ar­ti­san ceram­ics,” says Emiko Davies. “Gray de­scribes the over­sized salt-glazed dishes typ­i­cal of Grot­taglie’s ceram­ics – a com­mu­nal serv­ing bowl for the en­tire fam­ily. Al­though the cus­tom of eat­ing from the same bowl has dis­ap­peared, I like to serve my salsa doppia lay­ered in a bowl to present at the ta­ble and then por­tion out.”

3 ripe toma­toes (about 550gm), diced 1 gar­lic clove, finely chopped 80 ml (⅓ cup) ex­tra-vir­gin olive oil

1 small onion, thinly sliced 400 gm tomato pas­sata

½ cup (loosely packed) basil 320 gm short dried pasta, such as orec­chi­ette or penne 40 gm pecorino, ri­cotta salata or parme­san, finely grated, plus ex­tra to serve

1 Com­bine diced tomato, gar­lic, half the oil and a good pinch of salt in a bowl. Stir well and set aside so that the juices are drawn out of the toma­toes.

2 Bring a large saucepan of salted wa­ter to the boil.

3 Pre­pare a tomato sauce by gen­tly heat­ing the onion and re­main­ing oil with a gen­er­ous pinch of salt in a large saucepan over a low-medium heat un­til the onions be­gin to siz­zle and soften with­out colour­ing (5-7 min­utes). If the onions be­gin to brown, add a splash of wa­ter or re­duce the heat. Add the pas­sata with about 80ml wa­ter and a few whole basil leaves. Season and sim­mer over a medium heat un­til thick­ened (10 min­utes).

4 Cook the pasta in the boil­ing wa­ter un­til al dente, then drain. 5 In a large serv­ing bowl, layer half the pasta, half the cheese and the tomato sauce, fol­lowed by the rest of the pasta, the rest of the cheese and the diced tomato with its juices. Top with torn basil leaves and present it to the ta­ble. When serv­ing, give it a stir so each por­tion has a bit of ev­ery­thing. Serve with ex­tra grated cheese.

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