Penne or fusilli with fresh tomatoes from Madhur Jaffrey's World Vegetarian: An Unrivalled Sourcebook of Over 600 Recipes and Ingredients from All Over the Globe by Madhur Jaffrey

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Notes about this recipe

  • Breadcrumbs on August 21, 2011

    p. 481 -It is the cooking method, not the ingredients that make this dish unique. I did make some modifications to this recipe but the integrity of the original dish wasn’t compromised and like Madhur, we loved this.Whole garlic cloves are lightly crushed but left whole then cooked in hot oil for about 1 1/2 minutes at which time the pan is removed from the heat and allowed to cool before pouring the mixture over the tomatoes which have been tossed w torn basil leaves. The tomato mixture is then left to sit at room temperature for 4-6 hours, tossing every now and then. Pasta is cooked and tossed w grated parmesan before adding the tomato mixture and tossing again.I was serving this as a main course over veal stuffed ravioli so I gently warmed the tomato mixture before plating over the ravioli. This was a lovely way to profile the ultra-fresh flavours of your market fresh ingredients. I’d happily recommend this dish.

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