I was in the mood for some delicious homemade campari tomato sauce with fresh lemons but wanted to spice it up a little more and decided to use fresh mint and parsley. What a perfect combination of flavors especially with some fresh grated pecorino romano! It’s nice to go with something other than the usual basil-oregano.
(served 4, if it were for two I’d still use the same amount of herbs just 2 cups of tomato and less pasta)
- Campari tomatoes, 4 cups chopped (you can peel them but I chose not too)
- Mint leaves, 1/2 cup chopped
- Parsley leaves, 1/2 cup chopped
- Garlic, minced
- Shallot, chopped
- Lemons, 2 – zest and juice of both
- Olive Oil
- Pecorino Romano
- Spaghetti, 1 lb. (they were out of quinoa so I went with semolina)
- Red Pepper Flakes, to serve (I forgot to put them in the sauce)
1. Put up a pot of water for pasta.
2. In a large saucepan heat up some olive oil. Add shallot and cook until starting to brown.
3. Add tomatoes, mint, parsley, lemon juice, lemon zest, and garlic. Cook down until it becomes a sauce over medium-low heat.
4. Cook pasta until just al dente.
5. Season sauce with s&p and some red pepper flakes if you’d like.
6. Add cooked pasta to sauce and cook for a few minutes allowing the pasta to absorb some of the sauce.
7. Serve with lots of pecorino romano!