Sometimes you just want to go back to basics. In my case to my favourite food: “Spaghetti al Pomodoro” (Spaghetti Pasta with fresh Tomato Sauce).
Here is it, from ingredients:
San Marzano Tomatoes, Calabria’s Extra virgin olive oil, garlic, onion, fresh basil and Parmigiano cheese.
Just prepare the sauce in a pan with olive oil, garlic and onions (slowly adding the basil).
Cook at medium heat until it becomes a sort of tomato cream. Then add a spoon of red wine and a little of salt (I use Himalaya Pink Salt).
Boil the Pasta (De Cecco Spaghetti of course) for about 10 minutes. When spaghetti are ready, just add them into the pan with tomato sauce with Parmigiano cheese.
And thenit is done!
Well yesterday evening I eat it with French Beaujolais wine.
Today light late lunch. With mamma’s homemade dry tomatoes with oil and garlic. Super!
Two days ago it happens to eat a easy but special dish here in Puglia. just linguini pasta with special sea truffles that locals call “coccioli”.
for 4 persons:
– 400 g of linguini (long pasta noodles)
– 50-80 g of coccioli (or sea truffles)
– olive oil
– 3 fresh tomatoes (better San Marzano quality)
– half glass of white wine
1) fry garlic with olive oil till it starts to get brown
2) add the tomatoes cut in pieces (cleaned from internal seeds)
3) heat the sea truffles in boiling water for 30 s- 1 minute, then add them to tomatoes and fry them with low heating
4) add a glass of white wine and let it evaporate
5) when noodles are cooked, put them with tomatoes and sea truffles and let them cook for 1 minute while mixing.
Spaghetti with homemade tomato sauce, homegrown basil and a little bit of garlic. Ok I admit it… To couple with Pasta De Cecco, what else?