One of my friends has had a hard, hard year. You name it, this friend has gone through it….divorce, death of a beloved pet, loss of house, loss of business…enough to knock anyone else down.
But this particular person is really putting trust in God and in God’s timing for the trials my friend is undergoing. So in the midst of overwhelming life situations===this person has been a shining example of being happy not because of life’s trials, but in spite of them. Choosing to be content, I guess, when most of us would becomes angry & bitter.
I was watching ‘No Reservations’ on the Travel Channel and one of the chefs that Tony Bourdain was featuring, made a pasta dish that looked delicious. I watched the episode twice and was ready to cook so I invited my friend to come & share the results.
Spaghetti With Fresh Tomato Sauce and Basil
Ingredients
Tomatoes Ready to Peel
About 20 ripe plum tomatoes
About 1/3 cup extra virgin olive oil, plus more to finish the dish
Pinch of crushed red pepper, Kosher salt & black pepper
1 tbs. unsalted butter
1 oz. freshly grated Parmigiano-Reggiano (about half a cup)
6 to 8 fresh basil leaves well washed and dried, stacked and rolled into a cylinder and cut thinly crosswise into a chiffonade
1 lb. spaghetti, either high-quality dry or homemade
First peel the tomatoes: Boil a large pot of water. Have a large bowl of ice water nearby. Cut a small X on the bottom of each tomato. Ease about 5 tomatoes in the pot and cook. Let boil for about 15 seconds and then promptly move them to the waiting ice water (do this with the remaining tomatoes). Pull off the skin with the tip of a paring knife. If the skin sticks, try a vegetable peeler using a gentle sawing motion. Cut the tomatoes in half and use your finger to flick out the seeds.
Peeled Tomatoes Starting to Cook
To cook the tomatoes: In a wide pan, heat the 1/3 cup of olive oil over medium-high heat until hot. Add the tomatoes, red pepper flakes, and season lightly with the salt and pepper Let the tomatoes cook for a few minutes to soften. Then, using a potato masher, chop the tomatoes finely. Cook the tomatoes for 20 to 25 minutes, until the tomatoes are tender and the sauce has thickened. You can refrigerate for up to 2 days or freeze it for longer storage.
Mashing the Tomatoes
To serve: Bring a large pot of amply salted water to a boil. Cook the spaghetti until just shy of al dente. Take out about a C. of the pasta cooking water. Add the pasta to the sauce and cook over medium-high heat, gently tossing the pasta and the sauce together with a couple of wooden spoons and a lot of exaggerated movement (you can even shake the pan) until the pasta is just tender and the sauce in incorporated well into the pasta (If the sauce seems too thick, add a little pasta liquid to adjust it).
Almost Ready to Serve
Take the pan off the heat and toss the butter, basil and cheese with the pasta in the same manner (the pasta should take on an orange hue) and serve immediately.
Infused Olive Oil
So, that’s what the Travel Channel’s posted recipe said. But, when I watched the segment, I noticed that the chef (chef Scott Conant of Scarpetta) poured about ½ cup of olive oil into a small pan and then put about 10 cloves of garlic in the pan, a bunch of fresh basil and a sprinkle of red pepper flakes. This he gently infused and before tossing the pasta with the tomato sauce, he strained and poured the oil in the sauce.
Straining the Infused Oil
I did the same and the flavor of this dish was fresh, rich & savory to the max. Everybody loved it, including my friend.
With the pasta we had a salad and drank a Ruggero di Tasso Nero d’Avola, 2007.
Archeo Nero d'Avola Ruggero di Tasso Sicili
This wine was light enough to enjoy with the meatless tomato sauce. It had soft, almost velvety tannins and lots of berry flavors. And for about $7.00—what-a-deal!
We had a great, relaxing evening, and, I think my friend felt supported, loved and…..well fed.
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