PENNE WITH PIMENT D'ESPELETTE
Steps:
- 1 to peal tomatoes, core them, and draw an X on the bottom of the tomato with the tip of a paring knife. Drop the tomatoes in boiling water for 30 sec, then shock in cold water. Peel the skin away from the flesh. Cut in half, and squeeze the seeds out of the flesh. Put in food processor , and blitz till smooth 2 In a medium saucepot heat Olive Oil over medium heat, add shallot & garlic and sauté, about 3 min Add Piment d'Espelette and stir into the hot oil. Add tomato flesh puree, season well with salt, and cook on medium, uncovered for 15 min. Add the mint and basil leaves, and simmer for 15 more minutes. 3 While sauce is cooking, boil large pot with water and salt. Cook penne until al dente. Drain the pasta, and add penne and the sauce to one of the pots. Cook medium-low for 1-2 minutes till pasta absorbs the sauce. Serve right away
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