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Fresh Tomato, Beef, and Bow Tie Pasta



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Fresh Tomato, Beef, and Bow Tie Pasta

Fresh Tomato, Beef, and Bow Tie Pasta

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Fresh Tomato, Beef, and Bow Tie PastaFamily Favorites, Beef, Fast and Easy, Pasta


Fresh, easy and very good.

Active Time:
Start to Finish:

ingredients

  • 1 lb lean ground beef
  • 3 cloves garlic, crushed
  • 2 cups chopped fresh tomatoes
  • ¾ tsp salt
  • ¼ tsp black pepper
  • cups uncooked farfelle
  • 2 tbs sliced fresh basil
  • 3 tbs grated parmesan cheese

directions

Brown ground beef with garlic in large nonstick skillet over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4 inch crumbles. Pour off drippings.

Stir in tomatoes, salt and pepper; cook over medium heat 5 minutes, stirring occasionally.

Meanwhile, cook pasta according to package directions.

Toss beef and tomato mixture and basil with hot pasta. Sprinkle with cheese and serve.

Notes

I use fresh plum tomatoes, and peel and seed them before cutting the tomatoes, which adds about 15 minutes to the total prep time.


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recipe type

Main Courses

source

The Lake Forester

yield

4

difficulty

1111

tips

Storing tomatoesStoring tomatoes
Never store a tomato in the refrigerator. If you slice a tomato and don't use all of it, place the tomato upside down on a plate. Store the plate on the counter for up to 1 day.

Peeling a tomatoPeeling a tomato
To peel a tomato, bring a large pot of water to a boil. Cut an "X" in the bottom of the tomato, and place it in the boiling water for 30-60 seconds. If the tomato is not really ripe, it may take longer-- watch for the skin around the X to start to come loose. Place the tomato in a bowl of ice water, leave for about a minute, then remove. The skin should peel right off. If you only have a few tomatoes to peel, it's probably easier to simply use a vegetable peeler.

De-seeding a tomatoDe-seeding a tomato
To de-seed a tomato, cut it in half crosswise (lengthwise if you are using a plum tomato.) Holding the tomato over the sink or the garbage, scoop out the seeds in each of the cavities with your little finger.

Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im

Chopping basilChopping basil
To slice or mince basil easily, make a pile of all of the basil leaves, with the largest leaves on the bottom. Roll up the leaves to form a cigarette shape. Slice the basil in 1/8 inch slices, which will give you a chiffonade. If you want the basil minced, simply cut the slices crosswise.