PASTA MARINARA WITH FRESH TOMATOES NF, V
SKILL LEVEL EASY MAKES 4 SERVINGS TAKES 20 MINS
This dish is a crowd-pleaser after a long stage – carb-packed deliciousness to refill those glycogen reserves. Pasta marinara is a classic Italian dish that has been enjoyed for centuries, originating in Naples, where it was first created as a simple meal for mariners.
■ 500g dried pasta ■ 1 onion ■ 2 garlic cloves ■ 2 cans peeled tomatoes (2x 330g) ■ 1 tin tomato paste (40g) ■ 1 tbsp dried oregano ■ 1 bouillon cube ■ 200ml water ■ 1 tbsp olive oil For the Caprese: ■ 200g fresh cherry tomatoes ■ 2 tbsp balsamic vinegar ■ 1 tsp liquid honey or sugar ■ 1 bunch fresh basil ■ 2 tbsp olive oil ■ 1 mozzarella ■ Salt and pepper to taste
1. Peel and finely chop onion and garlic.
2. Heat one tablespoon of olive oil in a pan and sauté the onion and garlic until tender over medium-high heat.
3. Add the dried herbs and tomato paste. Cook for 1-2min. Add the water and peeled tomatoes. Bring everything to a boil over medium-high heat, then let simmer. Add half of the basil leaves and let simmer for 10-15min.
4. Bring a pot of salted water to the boil. Cook the pasta al dente according to the instructions on the bag.
5. Cut the fresh tomatoes into bite-size pieces and toss them with the balsamic vinegar, honey, salt, and pepper. Break the mozzarella into bite-size pieces.
6. Cook the pasta as directed on the packaging.
7. Blend the tomato sauce with the pasta and season with salt and pepper.
8. Drain the fresh tomatoes.
9. Strain the pasta, toss it with half of the sauce and the fresh tomatoes, and heat for 30-45sec. Place in bowls and top with the rest of the fresh basil and mozzarella.
TIP: Add capers to the sauce. Make extra sauce and keep it in the freezer.