Summer is the perfect time to enjoy bright, bubbly Prosecco! Bolla Prosecco will tickle your tastebuds – Bright, deep straw in color with pear, apple and peach flavors. Fresh and fruity on the palate with a burst of acidity and lively finish. It’s fabulous in bellinis – made with fresh summer fruit – traditional peach or apricot (recipe below), mango raspberry, strawberry and even blood orange!
‘Tis the season to celebrate our gardens! There is no better summer supper than fresh pasta with Summer Tomato “No Cook” Pasta Sauce. This recipe was first published in my Southern Spoonful column in the July/August, 2019 issue of The Roanoker Magazine. You won’t even have to turn on the stove, except to quickly cook the pasta.
No-Cook Summer Tomato Pasta Sauce
Made with garden fresh tomatoes, this sauce is better than any sauce you will find in a jar!
3 tomatoes, chopped
2 cloves garlic, chopped fine
1 teaspoon salt
1 teaspoon freshly ground black pepper
12 fresh basil leaves, chiffonade
¼ teaspoon crushed red pepper
5 tablespoons lemon infused olive oil (available at Oliveto Artisan Oils and Vinegars)
½ cup grated Parmesan cheese
Angel hair pasta or your favorite pasta of the moment!
Place tomatoes, garlic, salt, black pepper, basil, crushed red pepper and lemon olive oil in a nonmetallic mixing bowl. Mix to combine all ingredients. Cover bowl with plastic wrap and place in the refrigerator until ready to serve.
Serve tomato sauce over angel hair pasta. Sprinkle 2 tablespoons parmesan cheese over each serving of pasta.
‘Tis also the season to enjoy REALLY good Bellini’s made with REALLY fresh fruit. If you are fortunate enough to find fresh apricots where you live, please use them, if not, substitute the canned variety.
Makes 5 cocktails
1 can (15.25 ounces) apricot halves, drained or 12 very ripe fresh apricot halves
10 teaspoons simple syrup
Bolla Prosecco, chilled
Fresh apricot halves and sprigs of mint for garnish
Place apricot halves in blender and blend until pureed. Put apricot puree in a covered container in refrigerator until ready to serve.
Place 2 tablespoons apricot puree and 2 teaspoons simple syrup in a champagne flute. Stir. Top with Bolla Prosecco. Lightly stir and garnish with apricot halves and sprigs of mint.
Delicious recipes on the Behind The Page Blog: theroanoker.com
Southern Spoonful Recipe Column ~ The Roanoker Magazine
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