Fresh Tomato Sauce Two Ways

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Accompaniment

Serves 4

Prep: 15 minutes

Cook: 12 - 15 minutes

Difficulty Level: Easy

 

This recipe was prepared using Braun’s MultiQuick 7 Hand Blender with its blending shaft and 1.5-cup chopper attachment

Ingredients

  • 8 oz. linguine or spaghetti, cooked according to package instructions
  • 1 garlic clove
  • 2 oz. parmesan cheese, cut into 4 pieces, or more to taste
  • 1½ lbs. tomatoes, about 4 tomatoes
  • ¼ cup extra-virgin olive oil
  • 1 tsp fresh oregano
  • ¼ cup fresh basil, sliced into thin strips
  • ½ cup Kalamata or your favorite olives, pitted (optional)
  • 4 tsp capers (optional)

  1. Put water on the stove to cook pasta. Once boiling, cook according to package directions. Using Braun’s Multiquick 1.5-cup chopper attachment, finely chop the garlic. Spoon into a large bowl, and add the oregano to the large bowl.
  2. Wipe the chopper clean and add the parmesan cheese. Finely chop by pulsing on high speed. Set aside.
  3. Reserve one whole tomato. Cut other tomatoes each into 4 pieces. Add to a large bowl with olive oil and oregano. Attach the blending shaft and blend mixture on high speed to a chunky consistency.
  4. Stir in the fresh basil and the chopped parmesan cheese.
  5. Cut remaining tomato into 1/2-inch pieces and stir into sauce.
  6. When pasta is cooked, drain and add to a large bowl. Pour sauce over hot pasta and stir to combine. Serve immediately with additional parmesan cheese and fresh basil.

Note: For even more flavor, stir in chopped olives and capers to the sauce before adding to the pasta. 

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