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Sep. 8th, 2008 10:06 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
which_chickBeautiful dinner tonight.
Spaghetti with late-summer sauce.
Make spaghetti as normal. While you're waiting for the water to boil, in a seperate pan, put a nice dollop of olive oil. Turn to medium-low heat. Add five or so sliced cloves of fresh garlic. Add like four smallish tomatoes. Plum ones are nice if you've got those, salad-size if you don't. If you're doing huge beefsteak tomatoes, probably you only need two or one and a half. Cut up the tomatoes into hunks. Add a big handful of chopped fresh basil. Salt well and cook. This will cook down to make your sauce in about the time it takes the water to boil and cook the spaghetti. Stir it pretty regularly and if you get pressed you can sort of mash the tomatoes with a fork.
Serve the sauce over spaghetti (If conserving dishes like I do, put drained spaghetti into sauce, which is still in the frying pan that you used to cook it in. Eat from pan.) with some sort of appropriate cheese. If you've got parma, use that. I am a household of one and I only have one choice of cheese at a time. I have mozzerella on hand, so that's what I used, cut up into matchsticks and put on top of the spaghetti and sauce.
This was absolutely perfect.
KEY POINTS: Use very fresh, ripe tomatoes. Also use very fresh basil and lots of it. This will not work anywhere near as well if you have cardboard store tomatoes or crappy dried basil.
This dinner got super bonus points for being fast -- I didn't get home until 9 this evening due to doing horse things (conditioning with Cass after work, conditioning with La after she gets off work) and I was totally starved and needed pronto food. This is not only pronto food, it's lick-the-pan good to boot. Try it!
Spaghetti with late-summer sauce.
Make spaghetti as normal. While you're waiting for the water to boil, in a seperate pan, put a nice dollop of olive oil. Turn to medium-low heat. Add five or so sliced cloves of fresh garlic. Add like four smallish tomatoes. Plum ones are nice if you've got those, salad-size if you don't. If you're doing huge beefsteak tomatoes, probably you only need two or one and a half. Cut up the tomatoes into hunks. Add a big handful of chopped fresh basil. Salt well and cook. This will cook down to make your sauce in about the time it takes the water to boil and cook the spaghetti. Stir it pretty regularly and if you get pressed you can sort of mash the tomatoes with a fork.
Serve the sauce over spaghetti (If conserving dishes like I do, put drained spaghetti into sauce, which is still in the frying pan that you used to cook it in. Eat from pan.) with some sort of appropriate cheese. If you've got parma, use that. I am a household of one and I only have one choice of cheese at a time. I have mozzerella on hand, so that's what I used, cut up into matchsticks and put on top of the spaghetti and sauce.
This was absolutely perfect.
KEY POINTS: Use very fresh, ripe tomatoes. Also use very fresh basil and lots of it. This will not work anywhere near as well if you have cardboard store tomatoes or crappy dried basil.
This dinner got super bonus points for being fast -- I didn't get home until 9 this evening due to doing horse things (conditioning with Cass after work, conditioning with La after she gets off work) and I was totally starved and needed pronto food. This is not only pronto food, it's lick-the-pan good to boot. Try it!
