Another Pasta night – bowtie pasta

We had some leftover tomato sauce and fresh pasta (from the previous post), and Brandon made bowtie pasta from scratch. Roll out the pasta and cut them into small rectangles (we cut them with a fancy serrated knife). Then you use your thumb, index and middle finger to scrunch up the middle to make the bowtie part. For this pasta, we fried up some vegetables (eggplant, carrots, green pepper, onion, and garlic) with the tomato sauce.

Brandon rolling out the pasta

Bowtie Pasta

Finished Bowtie Pasta with Vegetables and Tomato Sauce

As promised, here is the recipe for Mario’s tomato sauce:

1/4 c extra virgin olive oil

1 onion, diced into 1/4 inches

4 cloves garlic, thinly sliced

3 T fresh chopped thyme

1/2 carrot, finely shredded

2 28oz cans whole tomatoes

1. In a large saucepan, heat oil over medium heat.

2. Fry onion and garlic for 8-10 mins, or until soft and golden brown – don’t brown.

3. Stir in thyme and carrot, until carrot is quite soft, about 5 mins.

4. Add tomatoes, with juice, slowly and bring to a boil, stirring often. Lower to a simmer; sauce should reduce and be thick like oatmeal (about 30 mins). Season with salt and pepper.

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