It looks like regular marinara, and it smells like regular marinara with the garlic, basil, onion, and red wine aromas, but when you take your first bite you’ll realize this is not your average marinara, it’s something special. That tangy taste you’re trying to put your finger on, is… Grapefruit!
Gabriella’s Kitchen partnered up with Chef Erica von Trapp to create something that would surprise and delight your taste buds, specifically for April Fool’s and to be enjoyed throughout the Spring and Summer season. This April Fool’s trick is one that was learned by a friend of Erica’s when working under a prestigious Paris chef that stuck with Erica and was shared with Gabriella’s Kitchen. Erica tell us “he would surprise guests by replacing tomatoes with grapefruit in certain dishes! Normally this would be in its raw form, for instance we topped a Thai-inspired risotto with some small cubes of grapefruit instead of tomato, but I thought, why couldn’t the same work cooked?” We think it worked brilliantly!
*Note, if you like grapefruit, you’ll like this dish. Even if you’re mediocre about grapefruit, you’ll like this dish. For those who hate grapefruit, like those who hate cilantro, you may find this to be more of an evil April Fool’s joke instead of the fun-spirited one intended, as some things just never change.
MINUTE PREP TIME
MINUTE COOK TIME
– 250g HIGH PROTEIN linguine
– 3 grapefruit, peeled, cubed
– 1 onion, diced
– 1/2 cup red wine
– 6 cloves garlic, minced
– 1/4 cup chopped fresh basil
– 3 tbs. olive oil
– 1 tbs. dried oregano
– 1 tbs. sugar
– 1 tsp. garlic powder
– 1 tsp. paprika
– 1/2 tsp. sea salt + more to taste
Heat olive oil in large saucepan over medium heat until warm but not smoking. Add diced onion and sea salt and cook, stirring occasionally, for about 3-5 minutes or until opaque and just starting to caramelize a little bit. Stir in garlic, basil, and oregano. Cook another minute, stirring occasionally, until garlic is aromatic but not at all browned. Immediately add cubed grapefruit, including any liquids. Increase heat to high and bring to simmer, stir a few times, then bring heat to medium and reduce your sauce until the liquid resembles a syrup. Then bring heat to high and immediately to avoid burning add red wine. Bring mixture up to a boil again, add paprika, sugar, and garlic powder, then reduce heat to low and simmer for 20 minutes.
A few minutes before serving, cook your pasta al dente by cooking it in boiling salted water 1-2 minutes, checking for doneness. Remove from water using a pasta spoon.
To serve, taste your sauce for salt and add if needed. Top cooked warm pasta with the sauce and I recommend drizzling a little olive oil on top and sprinkling with some sea salt flakes for something savory and delicious!