Whole wheat pasta in Tomatoes and Olives
Tony killed me with the fabulous scent of the Tomato dish he prepared..so I had to come up with something ‘Tomatoey’ presto!
A while ago I was very impressed by a dish prepared by the Israeli chef-Haim Cohen,and on the spot I just knew I had to try it..and yes..it was about Tomatoes..and it had such an authentic homey feel to it.The idea was large ‘slices’ of handmade pasta,cooked in quartered Tomatoes and cracked Olives,originally topped with Sardines,but as you can guess I skipped that part,and I used whole wheat flour for the pasta.The base of the Tomatoes was so simple as was the pasta,even though handmade,don`t let that scare you!No spices,no super duper luxury here,just another way to enjoy the pure Tomato flavor.I guess you can say the ‘punch’ here would be the Olives,as they were Cracked Green olives,what is called here ‘Syrian Olives’,or ‘Cracked olives’,and as I look them up,I find them under the title Kura olives,which are Green Olives that are picked before totally ripe,cracked with a stone or a hammer to trigger fermentation,and cured in salt,a method that results in a mild bitter taste.I personally love these olives,though I admit, I adore almost all olives.The thing is, these are normally served added to Middle-Eastern salads,and I kind of liked the refreshing idea of it being combined in a “Middle -Eastern” pasta dish.Of course,you can always try this with any kind of Olive you may prefer.
for pasta dough:
1/2 cup whole wheat flour
1.5 tsp Olive oil
1/3 cup water
4-5 tomatoes quartered
salt(preferably coarse sea salt)
Pitted green Olives(syrian)
* * * * *
prepare dough by mixing ingredients
Set aside for 30 min.
Meantime in a large frying pan,place quartered Tomatoes in little olive oil,sprinkling with sea salt and cover pan,allowing to keep moisture in while tomatoes become somewhat ‘poached’,add pitted olives and pepper,mixing and taking care tomatoes soften and transform to chunky (there I go again..)sauce.Make sure you don`t overcook the tomatoes as I might of done.I think the idea is more of a freshly poached tomato mixture other than a classic pureed sauce.Also,if you are using Coarse Sea-Salt,take care as you may not realise things get saltier quicker,if you know what I mean..!
Returning to your dough,roll it out to a surface ,cutting un-uniformed large flat pieces.
gently throw them into a large pot of boiling water and remove them after they have surfaced.
add them to the pan with the tomatoes allowing them to blend with the sauce.
That`s it,hope you enjoy!