A bounty of Roma tomatoes from my garden compelled me to prepare a recipe based on tomatoes. The answer: pasta pomodoro! It's lite, fresh and one of my favorite Italian dishes!
Start with 5 pounds of Roma tomatoes. They need to be peeled and seeded. To peel tomatoes, cut a "X" into the bottom of each tomatoe. Drop them into boiling water for about 20 seconds, or until the skin begins to curl at the X. Immerse the tomatoes into icy water to stop the cooking process.
Next, chop the tomatoes and set aside.
Chop 3 ounces pancetta, 1 onion and 1 clove of garlic. Saute in 3 tablespoons of olive oil.
Stir in the chopped tomatoes. Season with salt and pepper; reduce heat to simmer. Stir occassionally and cook until sauce is thickened. In the meantime, cook up your favorite pasta. When done, place pasta in serving dish and spoon sauce on top. Sprinkle with parmesan and fresh basil.
