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1
Mark an X on the bottom of the tomatoes with a sharp knife, just barely breaking the skin.
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2
Boil enough water to cover the tomatoes, and then blanch them for about 2 minutes.
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3
Remove from the water and shock in cold water.
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4
Peel off the skins and quarter, removing cores.
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5
Puree tomatoes in a blender or food processor (or just mash them with a potato masher if you havent got either).
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6
Finely chop the parsley (including the stems) and garlic.
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7
In a large pot, boil water and cook pasta according to package directions.
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8
While the pasta is cooking, heat a large skillet on medium heat, and add oil.
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9
When oil starts to shimmer, add garlic and stir, cooking for about a minute, until fragrant.
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10
Add parsley.
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11
Cook the garlic and parsley for about another minute or two, stirring, until the garlic turns lightly brown (but dont burn it!
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12
).
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13
Add the tomato puree (or mash) to the skillet, and cook, stirring occasionally, until the sauce reduces a bit, about 10 minutes.
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14
Season with salt and pepper to your liking, and add the cheese.
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15
Stir until cheese melts.
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16
Drain the pasta, and then add the pasta and sauce to the pasta pot, stirring to incorporate fully.
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17
Serve with extra cheese on the top, or a bit of chopped parsley for colour.
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18
Makes 4 large servings, or 6 medium servings (though there might be fights for seconds!
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19
).
