Anna Sultana’s Farfalle with Tomatoes and Basil

Well!! We’ve reached a milestone!

This is the 1000th post for I’m Turning 60...

We’ve shared quite a few meals together, and I’ve enjoyed breaking bread with you over the years and miles.

I’ve noticed that pasta recipes, especially homestyle ones, have been popular throughout the years.

This is a special post, so let’s use a pasta that is a little more festive than elbow macaroni or spaghetti are.

Don't worry - it's not harder to cook.

One of my earliest recipes was Carmela Soprano's Bow Ties with Fresh Tomatoes and Mozzarella.

Let’s have a bit of sentimental fun today with Farfalle, also known as bow ties.

The name Farfalle comes from the Italian word for butterflies, but most folks - even the Sopranos - call them bow ties.

Suit yourself.

If you have a garden you’ve probably got a few tomatoes ripening in the basement… on the windowsill… on your kitchen counter.

Let’s use a few today.

If you bought a really large bag of bow ties, here’s another recipe that use Farfalle:

Anna Sultana’s Farfalle Salad

Speaking of Ma, I still prefer her way of serving fresh tomatoes: quartered and sprinkled with oregano. Not a sauce on hot pasta, but always as a side dish.   

Help yourselves to some tomatoes the way Ma served them and enjoy!!

Hints:

If you’d prefer - or have on hand - a different pasta, such as elbow, no problem.

You can substitute 2 Cups halved cherry tomatoes or whole grape tomatoes for the chopped regular tomatoes.

Want to make a quick meal? 

Add 2 Cups cooked chicken or pork strips or diced bacon just before serving.

                        Farfalle with Tomatoes and Basil

4 servings

Have on hand a bowl of ice water.

In a medium pot place

1 quart water

Bring to a boil.

Place in the boiling water 

1 pound tomatoes

Let them cook for 30 seconds, then remove them and put them in the ice water to stop the cooking.

Remove the skins and seeds and cut into pieces.

Dice

1 medium onion

Place in a large skillet

2 Tablespoons extra virgin olive oil

Fry the diced onion over medium heat for about 5 minutes.

Add the prepared tomato pieces.

Season with 

Salt and pepper

Sauté another 4 minutes.

While you’re boiling the water for the tomatoes, also place in a large pot 

4 quarts water

salt to taste

Bring to a boil.

Add

1 pound farfalle 

Cook, stirring frequently, until the pasta is al dente.

Drain the pasta and add the pasta to the sauce.

Top with 

1/2 Cup torn fresh basil leaves 

Serve immediately.

Anna Sultana’s Farfalle Salad

Back in 2010 I posted Carmela Soprano’s Bow Ties with Fresh Tomatoes and Mozzarella recipe.

She used farfalle (bow-tie pasta).

Farfalle aren’t served often enough.

They’re a little different, both in appearance and texture.

Something solid to bite into, and easy to pick up with a fork.

And the kids get a kick out of them.

Well, Ma served farfalle in a very nice salad.

Of course there’s a bit more to it than there is in Carmela’s recipe.

Ma’s recipe is more of a complete meal.

It’s just our Maltese way.

Hints:

If you’d prefer - or have on hand - a different pasta, such as elbow, no problem.

You can substitute 2 Cups halved cherry tomatoes or whole grape tomatoes for the chopped regular tomatoes.

You can also use mushrooms, or green pepper strips, or corn, or 1-inch asparagus pieces.  Or a mixture, if you’re trying to use up odds and ends.

Use your favourite Italian Dressing - store bought or homemade - as spicy or as mild as you like.

You can add 2 Cups cooked chicken or pork strips or diced bacon just before serving.

If you’d like to prepare this salad in advance, don’t add the tomatoes and dressing until an hour before serving.

                        Farfalle Salad

16 servings, 1 cup each

Chop and keep the broccoli separate

broccoli florets - enough for 2 Cups

1 red pepper 

3 tomatoes

In a large pot place

4 quarts water

salt to taste

Bring to a boil.

Add

1 pound farfalle 

Cook, stirring frequently, until the pasta is almost al dente.

Add

the broccoli florets 

Cook another 3 minutes.

Drain the pasta and broccoli and rinse with cold water.

Place in large bowl. 

Add 

the chopped red pepper and tomatoes 

1 Cup Italian Dressing 

Mix lightly.

Refrigerate 1 hour. 

Stir gently before serving.

Top with

1/2 Cup grated Parmesan cheese 

Serve immediately.

Carmela Soprano and Anna Sultana Use Fresh Tomatoes / Carmela Soprano's Bow Ties with Fresh Tomatoes and Mozzarella

I admit it.  I have tomatoes on the brain.  

Also in my laundry basket, on our spare bed (sandwiched between layers of newspaper so they'll ripen slowly) and on my kitchen counter.

I can take a hint.

Time to eat some tomatoes. 

Now I know Carmela doesn't garden.  How could she with that honking big pool in her yard?  And that deck where they throw the parties...  

Oh, well, I'm sure she does other things to fill up her time.

Like looking for money in the bird seed bin.

But there must be times when she has to cook up some fresh tomatoes.  

I mean how many salads can a person eat?

Looking at Tony, not many.

Back to Carmela's Entertaining with The Sopranos.  Fresh tomatoes... Fresh tomatoes...  

Well, she starts with fresh tomatoes, then turns them into a sauce.  Okay.  Good enough.

Bow Ties with Fresh Tomatoes and Mozzarella. 

The sauce is easy and ecologically friendly:

4 chopped ripe New Jersey beefsteak tomatoes (Yeah, right)

1/2 cup torn fresh basil leaves (Give me a break)

1/3 cup extra virgin olive oil

1 garlic clove, finely chopped

Salt and pepper to taste

Combine and let stand at room temperature up to 2 hours.
Toss with a pound of cooked pasta.
Add 8 ounces diced mozzarella.
Serve immediately.

Don't get all crazy about the Bow Ties bit.  What you got, you got.

Ditto for the fresh basil.

Likewise for the tomatoes.

Did Ma make room-temperature tomato sauces?  Nope.  

I don't know why but Maltese recipes like to apply a lot of heat to food.  Not spicy.  Just cooked.  Served hot.  Sometimes cold.  Mostly hot.

Did Ma serve fresh tomatoes?  Yes.  Quartered and sprinkled with oregano.  Not a sauce on hot pasta.  As a side dish.  We'd help ourselves to them.

Would I make the room temperature sauce again?  

Sure.  Easy is good.

I prefer a teaspoon of oregano.

Another recipe down.  Forty-three more to go.