Pasta board

By IRENE MATYS
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SERVES
4
 TO
6
TOTAL TIME

Ingredients

PASTA BOARD

  • 1pkg. (400 g) Fusilli pasta, cooked al dente and drained as per package directions
  • 1 package (400 grams) penne pasta, cooked al dente as per package directions
  • 1 package (400 grams) spagetti or bucatini pasta, cooked al dente as per package directions
  • Olive oil for tossing pasta
  • 1 cup grated parmesan
  • 1/3 cup chilis in oil
  • 1/3 cup dried chilis
  • 1 small bunch fresh basil on stems in small mason jar with water

FRESH TOMATO SAUCE

  • 10 large ripe field tomatoes, cut in half
  • ¼ cup extra-virgin olive oil
  • 3 garlic clove, minced
  • ½ teaspoon dry chili flakes
  • Salt and fresh ground pepper

BASIL AND DILL PESTO

  • 1 cup fresh dill, chopped
  • 2 cup fresh basil, chopped
  • 2 garlic cloves, chopped
  • ¾ cup olive oil
  • ½ cup grated Parmigiano-Reggiano, Salt and pepper to taste

Directions

PASTA BOARD ASSEMBLY
  1. Drain all pasta and place them in a separate bowl. Toss the fusilli with two tablespoons olive oil and three tablespoons of pesto sauce. Toss penne with two tablespoons olive oil and three tablespoons red sauce. Toss spaghetti with two tablespoons olive oil, three tablespoons pesto and three tablespoons red sauce.
  2. On a long rectangle wood board, place half the fusilli on one end and top with 1/3 cup of pesto. In the centre of the board, swirl half of the spaghetti and drizzle with 1/3 cup red sauce and then 1/3 cup pesto. Place grated parmesan, chilis in separate little jars or bowl and place them on board.
  3. Fill a small jar with water and put small of bunch of basil in water and add to board. Add serving utensils and spoons for pasta and fixings. Have guests break off fresh basil for their pasta choice. Replenish pasta when needed.
 FOR TOMATO SAUCE
  1. With a box grater, in a large bowl, rub the cut side of the tomatoes on the large holes of the grater.
  2. Grate all the flesh of the tomatoes and disregard the skin. Season flesh with salt and pepper and set aside.
  3. In a large saucepan, heat oil over medium, add garlic and chili peppers and sauté for one minute until garlic is soft and translucent.
  4. Add grated tomatoes and season with salt and pepper. Bring to a boil and reduce heat to medium-low. Simmer tomatoes for two hours until thick, stirring occasionally.
 FOR PESTO SAUCE
  1. Place all ingredients in food processor and blend until smooth, season with salt and pepper.
  2. Place in refrigerator until ready to use.

WATCH

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