Monday, April 5, 2010

carb bomb

I made this pasta the other day. Got the recipe from people magazine of all places! i also added a little mozzarella to it at the end. Despite the fact that I used 40 small tomatoes ! Josh said it was not saucey enough. Whaaaaa!
On a funny note, while I was mashing the tomatoes I accidently dropped my phone in the frying pan! It still works and smells amazing!

Spaghetti with fresh tomato sauce and basil
1/3 cup extra-virgin olive oil
20 ripe plum tomatoes, peeled, halved and seeded
Pinch of crushed red pepper
Kosher salt and freshly ground black pepper
1 TBSP unsalted butter
1 oz. freshly grated parmiagiano-reggiano (about 1/2 cup)
6-8 fresh basil leaves, sliced thinly
1 lb spaghetti
In a wide pan, heat olive oil over medium-high heat. Add tomatoes and red pepper flakes and season lightly with salt aned pepper. Let cook for a few minutes until tomatoes start to soften. Using a potato masher, smash the tomatoes finely. Cook 20-25 minutes until sauce is thickened.
Bring a large pot of salted water to a boil. Cook the spaghetti until just shy of al dente. Drain pasta, reserving a little of the cooking water. Add pasta to sauce and cook over medium-high heat, gently tossing the pasta and the sauce together with a couple of wooden spoons until pasta is just tender. If the sauce seems a little thick, add some of the reserved pasta water. Take pan off heat and toss in butter, basil and cheese. Serve immediately. Serves 4

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