Recipie courtesy of Mark Waltrip, "Recipes for Success" and Westgate Resorts
- Appetizer Course: Bruschetta with Tomato, Garlic and Basil
- Pasta di Primo: Fresh Tomato Marinara tossed in Whole Wheat Penne
About the Ingredients:
- Organic Tomato’s from Alderman Farms in Boyton Beach
- Canned San Marzano plum tomato’s from Italy
- Fresh sweet onion, garlic, thyme
- Fresh basil – delicate herb, use only at the last moment – heat can destroy
- Sourdough baguette
- Whole wheat pasta
- True artisan balsamic vinegar from Modena or neighboring Reggio Emilia
- Other forms: Commercial or Condiment grade are not as good
- Fresh grated Parmigiano-Reggiano cheese
- Italian hard cheese made from cows milk
- Parma, Bolgna, Modena, etc..
- Sharp and strong flavor and a slightly gritty texture
- Pecorino is another well-known Italian cheese – sheeps milk
Step 1: Get marinara sauce cooking – dice onions get them cooking
Step 2: Slice the baguettes, brush with oil and pre-toast them, set aside
Step 3: Chop tomatoes for marinara sauce (at this point we can jump to the precooked sauce if needed)
Step 4: Construct bruschetta
Step 5: Toss the pasta in the pan with sauce
Step 6: Roll pasta into serving dish and garnish with grated cheese, basil leaf
1) Preheat oven to 400 degrees to toast bruschetta.
3) Prepare first step of marinara sauce (up until adding fresh tomato’s), set aside (will use in case we get behind and need to speed up sauce)
- I will have all ingredients chopped and ready to cook
4) Lay out ingredients
1 28 oz can Italian chopped or diced plum tomatoes (San Marzano)
4 large vine-ripened tomatoes chopped
6 basil leaves sliced in thin strips
1/2 yellow onion, diced
1 teaspoon fresh thyme, minced
1/4 cup red wine (can substitute chicken broth)
1/2 cup chicken broth
2 tablespoons olive oil
Pinch dry oregano
Salt and pepper
In a pre-heated pan on medium to high heat, add olive oil and saute onions until soft (about 3-5 minutes). Add oregano and thyme.
Deglaze pan with red wine and cook until reduced (about 3 minutes).
Stir in canned plum tomatoes and chicken broth. Raise heat until sauce begins to boil, then reduce heat to medium for 10 minutes.
Stir in chopped tomatoes. Cook an additional 7 minutes on medium to low heat.
Add basil, cook for 2-3 more minutes.
Salt and pepper to taste.
Toss with pasta
Sprinkle grated parmesan cheese on top