Sundried Tomato Spaghettoni with Yellow Tomato Sauce
Alecia gave me wide freedom to make a meal for dinner, and I love making my own pasta. I tried to play on traditional spaghetti with red sauce, by flipping the color scheme and serving up a sundried tomato spaghettoni with a yellow-orange chunky tomato sauce. The pink flecked pasta was fresh and filling, and paired nicely with the bright, tangy sauce. It was a fun meal and would be good to experiment with more in the future.
A Vegetarian & Cooking! original.
-1 cup flour
-2 tablespoons sundried tomatoes, patted dry and minced
-2 yellow tomatoes
-1 small onion
-1/2 teaspoon minced garlic
-1/2 teaspoon oregano
Mix the pasta dough by hand in a large bowl, by combining the flour, egg and sundried tomatoes with a pinch of salt. Knead it together into a ball shape; if it's too sticky, add small quantities of flour until it is a workable consistency.
Roll the dough out on a floured surface to about a uniform thickness of 1/8 inch. Cut the pasta dough into noodles with a knife or pizza cutter, taking care not to score your work surface. I made a slightly thicker spaghetti noodle, a spaghettoni, because I left my sundried tomato mince a little large, whichwould make the pasta fall apart if it cut it too thin. Use a food processor to cut the sundried tomatoes if you want thinner noodles.
Dice the onion, then saute in the bottom of a sauce pan over medium heat. Add the garlic and cook until the onion and garlic are browned. Finely chop the carrot, cut up the yellow tomatoes, and add both. The tomatoes should break down and make a nice simmering liquid. Add a touch of salt and the oregano, and cook for 10-15 minutes, stirring occasionally, and lowering the heat if needed.
Boil the pasta for only a few minutes, fresh pasta will cook in very little time. Serve together with the sauce and a dash of dried parsley.
This dish was a fun and filling interpretation of a classic meal. Either the sauce or the pasta could be made separately and combined with other pairings. I love making pasta dough, I find it very interesting and will for sure be making more.