Hot Pasta with a Cold Sauce
Hot Pasta with a Cold Sauce
Hot pasta with a cold sauce
Serves 4
Preparation Time: 30 mins
Cooking Time: Boiling pasta according to manufacturer's instructions.
Please note that this dish can be prepared the night before, covered and chilled in the fridge. If you make this on the day you are eating it, you need to prepare this in time to marinade for at least one hour in the fridge, or longer if possible.
This is a Guest Recipe from Honey & Co, FT Weekend Magazine and quote as follows: "Something magical happens when you spoon the cold sauce over the steaming pasta. For the first few bites, the difference in temperatures gives you a most pleasant surprise. As the pasta warms the sauce, other things begin to happen — the cheese melts a bit, the herbs and oil give off their scented oils. Flavours and textures develop and change throughout the meal.
Make sure your sauce is as cold as can be and the pasta as hot as possible. Serve it in a deep bowl to make sure the pasta retains the heat. As long as you have tomatoes, the variations are endless — all hard cheese will work well here, as well as a creamy ricotta or goat’s cheese. Any soft herbs will be good, and the capers can be replaced or joined by olives, anchovies, tuna or young salami."
Make sure your sauce is as cold as can be and the pasta as hot as possible. Serve it in a deep bowl to make sure the pasta retains the heat. As long as you have tomatoes, the variations are endless — all hard cheese will work well here, as well as a creamy ricotta or goat’s cheese. Any soft herbs will be good, and the capers can be replaced or joined by olives, anchovies, tuna or young salami."
Ingredients
300g good quality pasta (we used tagliatelle but linguine, spaghetti or fusilli work equally well)
Plenty of salted boiling water
(ideally make this at least an hour before serving)
800g nice plump tomatoes
2 cloves garlic, peeled and finely chopped
1 tbs dried oregano (preferable fresh if available and a good handful, chopped
1 tbs capers, chopped
small bunch parsley, chopped
30g grated ricotta salata, aged pecorino or dry goat’s cheese (whichever you prefer — but it does have to be punchy)
2 tbs red wine vinegar
3 tbs olive oil
½ tsp sugar
2 tsp flaky sea salt
AND THIS IS WHAT YOU DO...
- Start by making the sauce. Chop half the tomatoes into as small a dice as you can, skin and all.
- Cut the remaining tomatoes in half and grate on the cut side so that you are left with the skin in your hand, and the pulp goes into a bowl.
- Discard the skin and combine the grated tomatoes with the tomato dice.
- Add all the remaining ingredients for the sauce and mix well.
- Set in the fridge to cool down (you can even do this the day before serving).
- When ready to serve, boil a large pot of water and season with plenty of salt.
- Cook the pasta according to the manufacturer’s instructions, then strain, transfer to a bowl and top with the cold sauce.
- Eat as soon as possible.
