Now is the time to savor Jersey tomatoes, from a tomato salad to a marinara sauce. Last night I prepared fettuccine tossed with shrimp in a Jersey tomato sauce.
3 tablespoons extra virgin olive oil
3 cloves garlic, sliced
3 medium tomatoes (I used 2 red and 1 yellow), cut into 1/2 inch cubes
Chiffonade of fresh basil and parsley
Fresh ground pepper
6 to 8 ounces fettuccine
12 large shrimp, peeled and deveined
Heat the olive oil and garlic in a pan over medium heat until the garlic is pale gold. Add the tomatoes and season with salt and pepper to taste. Add the basil and parsley and stir with a wooden spoon. Bring the sauce to a boil and then turn down the heat to simmer.
Allow the sauce to simmer while bringing a large pot of water to a boil. When the water comes to a boil, add a pinch of salt and 6 to 8 ounces of pasta. I used a combination of Antica Pasta’s peperoncino fettuccine and spinach fettuccine – one of my favorite new finds (flavored pasta that actually has a flavor!) Add the shrimp to the sauce, cooking about two minutes per side or until they become opaque. Toss the pasta with the sauce and serve.
I was so eager to take the first bite, that I neglected to photograph a freshly plated dish!