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Jordan’s Garden Pasta Sauce
You don’t have to follow exact measurements for this – you can vary the measurements to suit your individual taste. The quality of ingredients make all the difference in this recipe.
Ingredients ● Roughly three pints of cherry tomatoes per pound of pasta – I like to use ones from my garden or the farmer’s market – they will significantly improve the flavor. However, store-bought tomatoes will work, too. ● Sliced garlic – 4-6 cloves should do it (depending on your taste). ● Fresh basil (chopped) – a good handful – maybe an ounce or two. ● Good olive oil – try to find some really good olive oil. You’ll use a lot of it – a half cup at least. ● High-quality parmesan – probably about a half cup, grated. More if you’re like me. ● Pasta – one pound of spaghetti or your preferred pasta. ● Salt and Pepper – to taste.
Preparation 8. In a large frying pan, add about 5 tablespoons of olive oil and the sliced garlic. Cook on low-medium heat until the garlic is oily and translucent. 9. Add all the tomatoes. 10. Turn the heat up to medium and cook, stirring occasionally to make sure the garlic doesn’t brown, until the tomatoes have all burst and the liquid has reduced to a nice gooey consistency. You can help the tomatoes along by squishing them with a fork. Watch out for flying tomato goo, though! This may take 10-15 minutes depending on the ripeness of your tomatoes. 11. Meanwhile, cook your pasta. Use a large pot with four quarts of water per pound of pasta and at least a couple tablespoons of salt. Pull the pasta and drain about a minute and a half or two before you think it’s actually done. 12. Add a handful of chopped basil to the sauce and stir until wilted. Remove from heat. 13. Add a generous fistful of grated parmesan and stir until homogenous with the sauce. 14. Add salt and pepper to taste. You want the salt to bring out the bright, tangy flavors of the tomatoes. How much you add will depend on how salty the sauce becomes with the addition of the parmesan. Taste as you go to get it just right. 15. Add the pasta to the sauce and continue to cook, stirring frequently, until the pasta is done and it’s coated in the sauce. 16. Serve individually and garnish with fresh basil, more parmesan, a big slug of olive oil, and fresh ground pepper.
Jordan Cooper College Fund Community Cookbook | 48
