Chicago Botanic Garden

PHOTO: strawberries and rhubarb leavesEvents: Garden chef series

Barilla Seasonal Tips

July

Tomatoes

Tomatoes come in many shapes and textures, each serving a different purpose. They are also a staple of Italian cuisine. Throughout Italy, they are used in a wide range of recipes from appetizers like bruschetta in Tuscany to sauce in Naples. They are also used in different salads as well as main courses like fish soups and braised beef.

When making sauce, I recommend you blanch, peel and cut the tomatoes, then let them drain in a colander for at least one hour before cooking.

rigatoni with red bell pepper and eggplant

  • 1/4 cup extra virgin olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon or to taste crushed red pepper flakes
  • 1-1/2 cups chopped onion
  • 5 ounces pancetta or bacon, cut into strips
  • 3/4 cup dry white wine
  • 16 ounces plum tomatoes, peeled, seeded and chopped
  • Salt, freshly ground black pepper, to taste
  • 1 box (16 ounces) Barilla Rigatoni
  • 1 cup freshly grated Romano cheese

HEAT oil in large skillet over low heat. Sauté garlic and red pepper 4 minutes or until garlic is golden yellow. Remove garlic and discard.

ADD onions to skillet and cook over medium heat about 8 minutes until golden, stirring frequently. Add pancetta and cook 5 minutes, stirring frequently.

ADD wine and bring to boiling. Cook until wine is almost evaporated, about 8 minutes.

ADD tomatoes and cook 5 minutes until slightly thickened. Season to taste with salt and pepper.

COOK Rigatoni according to package directions; drain and return to pot.

STIR tomato mixture into Rigatoni. Toss gently with cheese. Transfer to serving platter.