Eggless Pasta with Tomato Apricot Sauce Bardini
Gourmet, June 1990
Eggless Pasta with Tomato Apricot Sauce Bardini
Gourmet, June 1990
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1/2 cup extra virgin olive oil 4 large tomatoes (about 2 1/2 pounds) peeled, seeded and chopped 1 very ripe apricot, pitted and chopped 3 garlic cloves, minced 1 pound eggless penne rigate (1 1/2 inch long fluted tubular pasta) 1 tablespoon minced fresh basil leaves 3/4 cup freshly grated Parmesan Directions: In a kettle, combine 6 tablespoons of the oil, the tomatoes, and the apricot, bring the mixture to a boil, and simmer it for 5 minutes. Add the garlic and simmer the sauce, stirring occasionally, for 15 minutes. While the sauce is cooking, cook the penne rigate in a large saucepan of boiling salted water until it is al dente, and drain it. In a large bowl, toss the pasta gently with the sauce, the remaining 2 tablespoons oil, the basil, the Parmesan, and salt and pepper to taste. Serves 6.
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