Fresh Pasta Perfectadoro
2 teaspoons olive oil
3 cloves garlic, chopped fine
2 tablespoons chopped basil
3 large roma tomatoes
1 8-ounce can of tomato paste
1/8 teaspoon salt
pinch of pepper
1/2 pound cooked fettuccini pasta
2 large zucchinis
2 cooked Italian sausages
1/8 cup grated Parmesan or Romano cheese
Grated Parmesan or Romano Cheese
Bring a medium sized pot of water to a boil. With a knife, score an
"X" on to the top of each tomato to make the peeling process easier. Place
tomatoes into boiling water for one minute. Transfer immediately to a bowl of
ice water. Let sit for 3 minutes, then take a knife and peel the skin off
the tomatoes. Cut each tomato in half, and discard any seeds and core. On
a cutting board, chop tomatoes until they become very fine and wet, like
a sauce. Set aside.
Wash the zucchinis and cut them up into rounds, then cut each round in
In a medium skillet, heat 1 teaspoon olive oil over high heat. Sauté
zucchini pieces until they become slightly browned. Set aside.
Cut cooked sausage into rounds. Set aside.
In a large skillet, heat the remaining 1 teaspoon olive oil for 20
seconds on medium heat. Add chopped garlic and one tablespoon of the chopped
basil. Cook until garlic slightly browns, then add the salt, pepper, chopped
tomatoes and cook, stirring constantly with a wooden spoon, for one
minute. Add tomato paste, and stir until well combined. Add half of the grated
cheese, and stir. Let the sauce cook until bubbly, stirring constantly
so the sauce doesn't burn.
Add in the grated cheese, the rest of the basil, the cooked zucchini,
the sausage, and the fettuccini pasta. Coat everything in the pasta using
tongs. Continue to cook until every thing is warmed up, about 2-4 minutes.
Place into bowls and serve garnished with grated cheese and basil leaves.
*To make this meal special for kids, I recommend serving it with bubbly
water, such as Perrier or San Pelligrino. They won't mind that they
can't drink alcohol if they get something else special to drink. They will
feel grown up.