Free Low Calorie Recipes

Spaghetini With Sundried Tomatoes and White Wine

By Abe Dabah

Ingredients:

½ cup sun dried tomatoes (tomato confit)
2 cups fresh tomato sauce (recipe follows)
10 fresh basil leaves
Salt and pepper to taste

Procedure:

To cook the pasta, bring a large pot of salted water to a boil. Add the pasta and cook until aldente. Strain.

To Serve:

In a large sauté pan, bring the tomato sauce and the sun dried tomatoes to a boil, add the pasta and toss to combine. Add the fresh basil and serve immediately.

For the tomato sauce:

Ingredients:

20 plum tomatoes, peeled and seeded
½ cup dry white wine
2 cloves garlic, finely sliced
2½ tablespoons extra virgin olive oil
Salt to taste

To peel the tomatoes, cut a shallow X in the bottom of each tomato. Drop the tomatoes into a large pot of boiling salted water to loosen the skin. About 30 to 40 seconds. As soon as the skin begins to loosen, remove the tomatoes to an ice-water bath to cool and stop the cooking.

Peel the skin away from the tomatoes, cut them in half and cut out the cores. Remove the seeds and cut out any remaining ribs, rough spots, or membranes to leave a smooth tomato.

Note: If you are working with large tomatoes you may need to quarter them to remove the seeds.

Finely chop the tomatoes or pass through a sieve to puree.

In a medium sauce pan, heat the olive oil over low heat. Add the garlic and sauté for 1 minute. (Don’t brown the garlic or it will become bitter). Add the white wine and the pureed tomatoes. Cook for 15 to 20 minutes.

For the Tomato Confit:

30 plum tomatoes
¼ cup + 2 tablespoons extra virgin olive oil
1 clove garlic finely sliced
½ tablespoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon sugar
Thyme sprigs

To peel the tomatoes, cut a shallow X in the bottom of each tomato. Drop the tomatoes into a large pot of boiling salted water to loosen the skin. About 30 to 40 seconds. As soon as the skin begins to loosen, remove the tomatoes to an ice-water bath to cool and stop the cooking.

Using your hands, peel the tomatoes, cut them in half and cut out the cores. Remove the seeds and cut out any remaining ribs, rough spots, or membranes to leave a smooth tomato.

Note: If you are working with large tomatoes you may need to quarter them to remove the seeds.

Preheat the oven to 210 degrees F.

To prepare the tomato confit, line two baking sheets with aluminum foil. Drizzle the foil with some of the extra-virgin olive oil and lightly sprinkle with salt and pepper. Arrange the tomatoes on the baking sheets and drizzle with more olive oil, season with salt and pepper, sugar, and the sliced garlic. Top each piece of tomato with a small sprig of thyme. Bake for 2 hours or until the tomatoes are partially dried but still moist. Let cool.

Transfer the confit with the thyme, garlic and its oil to a sealable jar. Add more extra-virgin olive oil, until the tomatoes are completely submerged.

Refrigerate for up to 1 week.

Recipe Info:

Course: Main-Course
Cuisine: Italian
Servings: 4
Prep. Time: 1/2 to 1 hour