Attack Of The Killer Tomatoes Recipes

ATTACK OF THE KILLER TOMATOES

Steps:

• Build muddle parsley leaves into all other ingredients in a Collins glass, fill with pebble ice, and swizzle for about 10 seconds.
• Top with more pebble ice, then garnish with large sprig of parsley and 3 cherry tomato halves skewered.

ATTACK OF THE KILLER TOMATO SAUCE WITH PENNE

Steps:

• Coarsely chop the garlic.
• Find a sauce pan or skillet that will be large enough for all the cooked pasta and sauce at the end.
• Heat the oil the saucepan over medium heat and when the oil is warm add the chopped garlic and saute for 3 minutes.
• If using fresh tomatoes, cut them into 1-inch pieces.
• Add the fresh or canned tomatoes to the pan and cook for 20 minutes.
• Season to taste with salt and pepper, then add the red pepper flakes.
• Bring a large pot of cold water to a boil.
• Meanwhile, place the pan with the sauce over low heat and let it simmer while you cook the pasta.
• Add coarse salt to the boiling water, then add the pasta and cook for 8 to 11 minutes.
• How long it cooks really depends on the brand of pasta.
• You should let it go for 1 minute less than for normal al dente.
• Meanwhile, coarsely chop the parsley.
• Drain the pasta and add it to the pan with the tomato sauce.
• Add the vodka, mix very well, and raise the heat to medium.
• Saute for 1 minute, stirring the pasta vigorously with a wooden spoon.
• Add the cream, and taste for salt and pepper.
• Mix for 30 seconds to allow the cream to get well absorbed into the pasta, then sprinkle on the parsley.
• Transfer pasta to a serving dish, and serve immediately.