[calabrian tofu]
1 lb. firm non-GMO tofu, drained, dried and diced
1 T. ground Calabrian chili
2 t. salt
1 T and 1 t. minced garlic
1/4 t. fresh chopped thyme
1/4 c. oil for cooking
» Combine ingredients. Marinate for 12 hours in refrigerator.
[pomodoro sauce]
1 28 oz. can San Marzano tomatoes
3/4 c. diced onion
3 cloves garlic, minced
2 t. and 1 t. torn basil
3/4 c. white wine
1/3 c. olive oil
3/4 t. salt
» Finely chop tomatoes, reserving juice.
» In large stockpot, sweat onions and garlic in olive oil and salt until translucent.
» Add white wine. Cook on high until alcohol is cooked off.
» Add tomatoes with their juices and basil. Simmer about 20 minutes on low heat.
[for the dish]
1/2 c. toasted pistachios, roughly chopped
1/2 c. pecorino, grated on a microplane
1 t. dried oregano
1 lb. dried Strozzapretti pasta (preferably Rustichella D’Abruzzo)
2 c. Pomodoro sauce
Calabrian tofu
» Heat Pomodoro sauce.
» Heat 1/4 c. vegetable oil in sauté pan over medium heat. When hot, add tofu and brown, about two minutes per side. Remove from heat and set aside.
» Cook pasta until al dente. Toss with Pomodoro sauce; add tofu and toss.
» Divide between four bowls. Top each with pistachios, pecorino and dried oregano.
Serves 4
Recipe from Porano Pasta & Gelato
Photo courtesy of Bill Barret