Try Some Pasta For Taste Of Hartford

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Chef David Caudill, of Salute Restaurant in Hartford, visited the FOX CT Morning Extra to prepare rigatoni pomodoro, a dish his restaurant will be offering during the Taste of Hartford, which continues this week.

From Jan. 20 through Feb. 2. diners at a number of Hartford restaurants can get price-fixed menus featured signature dishes for $20.14. For more information on the Taste of Hartford, click here.

Caudill’s recipe for rigatoni pomodoro is below. Serves four to six people.

Ingredients:

  • 1/4 cup diced Spanish onion
  • 2 tablespoons sliced whole garlic cloves
  • 1 tablespoon chiffanade basil leaves
  • 1 cup diced tomato concasse
  • 2 quarts fresh tomato sauce
  • 1 cup fresh mozzarella, diced

Preparation:

  1. In a hot saucepot add olive oil.
  2. Add onion and garlic and cook until caramelized (golden brown)
  3. Add basil and tomato concasse
  4. Add fresh tomato sauce (recipe is below) and season with salt and pepper, bring to a simmer
  5. Toss in cooked aldente rigatoni or your favorite pasta, and diced fresh mozzarella

Fresh tomato sauce (one gallon)

Ingredients:

  • 5 pounds fresh plum tomatoes, ripe
  • 1 cup basil leaves, fresh
  • 2 tablespoons unsalted butter
  • 1 can whole peeled tomatoes (12-ounce can)
  • Salt and pepper
  1. Place all ingredients in sauce pot and bring to a boil
  2. Season with salt and pepper
  3. Let simmer for 2 hours
  4. Puree and adjust seasoning

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