Sommerliche Tomatennudeln

heute beim markt gab es so viele verschiedene kräuter … ich konnte nicht widerstehen …

das rezept ist von jamie oliver, aus dem kochbuch »natürlich jamie«

für 4

500 g fusilli | 75 g butter, gewürfelt | 2 el balsamico-essig | 1 großes bund gemischte zarte kräuter (z.b. grünes und violettes basilikum, majoran, glatte petersilie, thymian und oregano), blätter abgezupft, einige kleine blätter beiseitegelegt, der rest grob gehackt | 600 g gemischte kirschtomaten, grob gehackt | natives olivenöl extra | parmesan, zum reiben | meersalz und frisch gemahlener schwarzer pfeffer


in einem topf gesalzenes wasser zum kochen bringen und die nudeln al dente kochen. eine große metall- oder steingutschüssel auf den topf setzen, die butter, den balsamico und die gehackten kräuter hineingeben und erwärmen, bis die butter geschmolzen ist. dann mit den händen die tomatenstücke hineindrücken und mit salz und pfeffer würzen, die schüssel vom topf herunternehmen.
die tomaten mit sauberen händen in der schüssel richtig schön mit den anderen zutaten zermatschen. die sauce probieren und eventuell mit weiterem salz, pfeffer oder essig abschmecken.
die nudeln in einem durchschlag abgießen. etwas kochwasser auffangen. die nudeln zu den tomaten geben und sorgfältig verrühren. nun einen ordentlichen schuss olivenöl zugießen, falls die mischung zu trocken ist, noch etwas kochwasser unterrühnren. die zurückbhaltenen kleinen kräuterbläter darüberstreuen und die tomatennudeln mit frisch geriebenem parmesan servieren.

ad | 31.7.2010 | 24 Kommentare

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