I realize that some people may read this post and wonder if I am being serious. I am.
A little back story if you will: my parents are Italian. As in, born and (mostly) raised in Italy. I was born and raised in Canada but with a very pronounced Italian heritage. My husband is decidedly neither, having immigrated to Canada 11 years ago. Now, whether this situation is more culturally- or foodie-based, I'm not sure, but I'm willing to bet it's at least a bit of both.
We had about 5 or 6 ripe tomatoes coming off our vines a couple days ago and I decided to make pasta with fresh, cut tomatoes that had been lightly sauteed in some olive oil with garlic, salt and basil. I put the pot of water on to boil and went to through the pantry to search for the pasta I wanted. So I searched, and searched, and finally had to accept that I had NO long pasta. None! There was rigatoni, penne lisce, penne rigate and even pennine, but no angel hair, or spaghettini, spaghetti or even linguine!! How had this come to pass?? Where did I go wrong in life to bring me to this point?
My husband doesn't understand this part of me that needs to match the sauce to the pasta. *Yes*, it does make a difference to the taste. He did not agree that it would be prudent to run to the store to get a long pasta, when we have at least 3kg of pasta already in the pantry. He doesn't understand that those should be reserved for thick and chunky sauces, not thin ones!! Oh, the humanity!
It was with sadness and not a little bit of disgust that I dumped 450g of rigatoni (no.20) into the pot. (Later I noticed that I had fusilli hiding on a different shelf. Even that would have been better!) As I brought the finished dish to the table I wondered if my kids would even eat the slop. They did. So did the Man. So did I. I gagged a little on the first bite, but quickly recovered. It turns out that it wasn't as bad as I thought. However, I stand by my original belief that the sauce must match the pasta! Off to the grocery store!
My recipe for fresh tomato sauce to be used with a long, thin pasta. :-)
2-3 tbsp olive oil
2-3 cloves garlic, minced
3-4 large, fresh, ripe tomatoes
10 leaves fresh basil, hand torn
Pinch of salt
1. Heat olive oil over medium heat for a minute. Add garlic.
2. Meanwhile, over a bowl to catch juices, roughly cut up tomatoes. Pour cut tomatoes and accumulated juice over oil and garlic. Add basil and salt. Stir.
3. Cook for about 5 minutes or until heated through, but tomatoes are still red, not orange. Pour over your favourite cooked, long, pasta and enjoy.
A little back story if you will: my parents are Italian. As in, born and (mostly) raised in Italy. I was born and raised in Canada but with a very pronounced Italian heritage. My husband is decidedly neither, having immigrated to Canada 11 years ago. Now, whether this situation is more culturally- or foodie-based, I'm not sure, but I'm willing to bet it's at least a bit of both.
We had about 5 or 6 ripe tomatoes coming off our vines a couple days ago and I decided to make pasta with fresh, cut tomatoes that had been lightly sauteed in some olive oil with garlic, salt and basil. I put the pot of water on to boil and went to through the pantry to search for the pasta I wanted. So I searched, and searched, and finally had to accept that I had NO long pasta. None! There was rigatoni, penne lisce, penne rigate and even pennine, but no angel hair, or spaghettini, spaghetti or even linguine!! How had this come to pass?? Where did I go wrong in life to bring me to this point?
My husband doesn't understand this part of me that needs to match the sauce to the pasta. *Yes*, it does make a difference to the taste. He did not agree that it would be prudent to run to the store to get a long pasta, when we have at least 3kg of pasta already in the pantry. He doesn't understand that those should be reserved for thick and chunky sauces, not thin ones!! Oh, the humanity!
It was with sadness and not a little bit of disgust that I dumped 450g of rigatoni (no.20) into the pot. (Later I noticed that I had fusilli hiding on a different shelf. Even that would have been better!) As I brought the finished dish to the table I wondered if my kids would even eat the slop. They did. So did the Man. So did I. I gagged a little on the first bite, but quickly recovered. It turns out that it wasn't as bad as I thought. However, I stand by my original belief that the sauce must match the pasta! Off to the grocery store!
My recipe for fresh tomato sauce to be used with a long, thin pasta. :-)
2-3 tbsp olive oil
2-3 cloves garlic, minced
3-4 large, fresh, ripe tomatoes
10 leaves fresh basil, hand torn
Pinch of salt
1. Heat olive oil over medium heat for a minute. Add garlic.
2. Meanwhile, over a bowl to catch juices, roughly cut up tomatoes. Pour cut tomatoes and accumulated juice over oil and garlic. Add basil and salt. Stir.
3. Cook for about 5 minutes or until heated through, but tomatoes are still red, not orange. Pour over your favourite cooked, long, pasta and enjoy.
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