Asiago Crowned Pappardelle with Garden SaucePrep: 20 minutes Cook: 40 minutes Serves: 4
- 6 Large Roma Tomatoes
- 1 cup Chopped Open Acres White Onion
- 2 tablespoons Our Family Olive Oil
- 1/2 Cup Chopped Open Acres Carrot
- 1/2 Cup Chopped Celery
- 1/2 Cup Chopped Green Pepper
- 3 Cloves Garlic, Minced
- 1 Can Our Family Tomato Sauce
- 2 Tablespoons Finely Chopped Fresh Oregano
- 1 Teaspoon Finely Chopped Fresh Thyme
- 1 Teaspoon Our Family Salt
- 1/4th Teaspoon Our Family Pepper
- 8 Ounces Pappardelle Pasta
- 1 Cup Culinary Tours Shredded Asiago Cheese
- 4 Fresh Basil Leaves
1. Bring 3-quart saucepan filled with 6 cups water to boil over medium-high heat. Fill a large bowl halfway full of water and ice.
2. Cut an X into skin on bottom of each tomato; carefully place tomatoes into boiling water. Boil 30-60 seconds or until skins begin to loosen.
3. Place tomatoes into ice bath to cool, pat dry on paper towels. Remove skins from tomatoes and chop coarsely.
4. Place onion and oil in large saucepan over medium heat. Cook 3-4 minutes until soft.
5. Add carrot, celery, and green pepper, continue to cook 5 minutes; add garlic, cook 2 minutes. Add chopped tomatoes, tomato sauce, basil, oregano, thyme, salt, and pepper.
6. Bring to a gentle boil over medium heat, reduce heat and simmer, covered with lid slightly ajar, 40 minutes, stirring occasionally. Meanwhile, prepare pasta according to package directions.
7. Arrange hot pasta on plates, top with sauce. Stack basil leaves and roll up tightly lengthwise; slice thinly crosswise to create basil chiffonade. Sprinkle cheese and basil over sauce.
Approximate nutritional value for 4 servings: 516 Calories, 20.1g Fat (7.7g Saturated), 90mg Cholesterol, 1409mg Sodium, 69.4g Carbohydrates, 7.3g Fiber, 16.1g Sugars, 21.8g Protein, 1188mg Potassium 5mg Iron, 324mg Calcium