We were lucky enough to welcome Ruthy Kirwan onto ‘the four’ today to bring us an easy and warm recipe for those chilly summer nights.
Her kitchen, Percolate Kitchen was opened in 2016 so she could share her recipes with the people of New York City.
She is a brand influencer and recipe developer who provides busy parents with cookbooks, products, and services to make their lives just a little easier.
This is her recipe from her segment on ‘the four’:
Fresh Tomato Sauce with Pasta
Ingredients:
2 large tomatoes
1 small clove garlic, peeled
1 tablespoon oil
small handful fresh basil leaves (about 8-10)
2 tablespoons fresh lemon juice
8 ounces angel hair pasta
salt and pepper, to taste
Method:
Bring a large pot of salted water to boil.
While the water is coming to a boil, slice the tomatoes in half and use a large box grater to grate the tomatoes down to the skin, reserving the liquid in a large bowl and discarding the skins.
Grate the garlic into the tomatoes, then add the lemon juice. Stir to combine, then set aside to marinate a bit while you chop the basil.
Stack the basil leaves on top of each other and roll them into a thick cylinder. Slice the basil lengthwise right down the center of the leaf, then slice widthwise into ribbons.
Add the basil leaves to the tomato sauce and stir to combine. Season to taste with salt and pepper.
When the pasta is done boiling, strain and toss with the fresh tomato sauce, and serve.
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