Sunday, August 21, 2011

Spaghetti with Tomato and Basil, Take 2


Way back at the beginning of the month I posted about gas•tron•o•my's awesome spaghetti recipe.  After making twice more, I have tweaked the recipe a bit, cutting the serving size down to 4 and experimenting with the portions of ingredients.  This is what I've come up with, and I think it's pretty darn scrumptious.

Spaghetti with Homemade Tomato Sauce
(serves 4)

1/2 lbs dried spaghetti
1/4 cup olive oil
10 small tomatoes
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp italian seasoning
1/4 tsp red pepper flakes
1/2 cup freshly grated parmesan cheese + extra for serving
1 tbsp butter

1) Peel and seed tomatoes.
2) Heat olive oil in a large pan until hot and slightly smoking.
3) Add tomatoes.  Be careful!  The oil will pop.  Use the pan lid to shield yourself.
4) Add salt, pepper, seasoning, and pepper flakes.  Then crush tomatoes with a potato masher until the sauce is only slightly chunky.
5) Cover and continue cooking on medium high heat for 20-25 minutes.
6) Meanwhile, bring a pan of salted water to a boil and cook spaghetti three quarters of the way done.  (About 3-4 minutes.)
7) Drain pasta, reserving one cup of pasta water.  Add pasta to tomato sauce, and cook until noodles reach desired tenderness.  If the sauce is too thick, add a little of the reserved pasta water.
8) Add butter and cheese, stirring until melted and well mixed.
9) Remove from heat and serve immediately with extra parmesan.

Yum, yum, yum.  Brinks even approves.

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