Fresh Tomato Sauce with Rusks
Fresh tomato sauce with rusks, inspired by a Greek friend, is a dish that brings together the flavors of ripe tomatoes, olive oil, and the unique crunch of rusks. Rusks are not a vegetable but rather dry, hard biscuits or twice-baked bread, lending a distinctive texture to this dish.
Ingredients:
- 4 or 5 ripe tomatoes
- ¼ cup olive oil
- 3 cloves sliced garlic
- Salt, black pepper, and red pepper
- 1-2 cups crumbled rusks
- 1/2 lb. pasta
Start by bringing a pot of salted water to a boil for the pasta. The sauce is quick to make, ensuring it’ll be ready by the time the pasta is cooked to perfection.
Using the large side of a box grater, grate the ripe tomatoes and set aside.
In a large pot, sauté the sliced garlic in olive oil until it starts to darken. Add the grated tomatoes to the pot, incorporating salt, black pepper, and red pepper to taste. Allow the mixture to simmer for about 20 minutes, letting some of the liquid evaporate and the sauce thicken.
As the sauce simmers, cook the pasta in the salted water until it reaches your desired level of doneness. Once almost done, transfer the pasta to the sauce to finish cooking, allowing the flavors to meld.
Using a mortar and pestle or the bottom of a small frying pan on a cutting board, crush the rusks to yield approximately one cup of crumbles.
Plate the pasta and sprinkle the crushed rusks on top. Add the tomato sauce on top of that.
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