Please note that the chilies here are not mine except for the fat black one (I had two, a couple more still on the plant, not sure if I will ever harvest them though…).
My son Max loves arrabbiata, one of his favourite sauces, as long as it is not toooo hot. So I just used one chili and put it in the pot with the cut up tomatoes. I cooked the lot until the tomatoes where mashy (most were cherry tomatoes so it didn't take long!), then I put the tomatoes through a sieve and collected the pulp minus seeds and peels. I cooked this until thick, added olive oil and salt, and the sauce was ready. Another way would have been to cook the tomatoes first and then add the chili to the tomato pulp, but this worked well.
Photos and Recipes by Alessandra Zecchini ©
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