Francine Segan's Pasta with Zesty Horseradish-Tomato Sauce
1 lb. fresh tomatoes
1 sweet onion, finely minced
5 Tbsp. Olive oil
1/3 cup homemade coarsely ground breadcrumbs, toasted
1/3 cup coarsely chopped walnuts
1 lb. pasta al ferretto or any pasta
• Plunge the tomatoes into boiling water for a few seconds, then remove them with a slotted spoon. Peel, deseed, and dice the tomatoes.
• In a wide saucepan over medium-high heat, warm 3 tablespoons oil and cook the onions until very soft, about 5 minutes. Stir the tomatoes into the onions and cook, covered, on very low heat for about 20 minutes.
• Meanwhile, combine the breadcrumbs, walnuts and 2 tablespoons oil in a small nonstick pan, and cook on medium-high heat until the breadcrumbs are dark golden. Set aside.
• Boil the pasta in salted water until it is al dente. Drain and stir into the tomato sauce until well combined, adding a few tablespoons of the pasta cooking water if needed. Sprinkle with walnut-breadcrumb mixture and serve. Top with a tablespoon or two of fresh horseradish grated on a cheese grater.