This spaghetti is sauced with uncooked tomatoes. They are fragrant with uncooked green garlic and sybaritic glugs of olive oil. Salt, pepper. An early version of this "recipe" included basil leaves, but I just can't fall in love with basil leaves. Out of season, anyway. There was a dab of arugula pesto from the freezer. (And the tomato was grown in a hothouse; shoot me.)
I told Cranky yesterday that it was the only sauce I ever wanted on spaghetti, forever.
Then today, I saw a sexy photo of spaghetti in cooked marinara sauce, all tangled through (pasta finished in the sugo, I suspect). And I wanted that.
I'm going through a sort of "me-time" state. Thank goodness the dog is such an adorable clown, and that Cranky is SO good with her.
I'd call it a spaghetti with red sauce period.
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13 comments:
SLIGHTLY OVERINVOLVED WITH ANGRY BIRDS
That's it. I need a tomato. Hothouse will do.
Denise: Honey, it'll get you through. Know what I'm sayin'? Get organic, local. Almost no guilt.
It is happening. I'm not so worried about the guilt, I'll take a good tomato where I can get it. I'm just overly sensitive to bad tomato texture (I feel the same about apples). I was in a restaurant recently and the very sad little rubbery red bits in my salad were not even worthy of being called tomatoes.
Denise: Texture is ok. Just a little watery. Taste is good. Happy! We got something like Cherokee Purple.
That is some beautiful,fat tubes of pasta. The source? S'il vous plaît,
Greg: No, just a grotesque close up. Not too fat. Spaghetti width (though Cranky bought some spaghettini today because it was on sale). We pretty much only buy Barilla or de Cecco. I think this was Barilla; you can get it anywhere. My Italian girlfriend (don't you wish you had one?) loves Barilla the most.
Chuckling over the Angry Birds. Your pasta looks just as it should and it's making me wish I'd made that for dinner instead of what we're having. Poor me.
Out of season is your dish. It is a beautiful combination, but you have the hardly can waits. Wait till your ingredients are in season.
The Red Bearded One, Ms. Goofy and I are heading to garlic territory, Morgan Hill right above Gilroy for barbeque. We wish Cranky and of course you were tagging along. We know you are re-arranging your ethnic make up of Marin and will excuse you.
Zoomie: What's amazing about you is you always pull together a full meal, every night. I bet it's good tonight.
Chilebrown: Hardlycanwaits, yes. We have immediate plans for a zucchIni dish, and I know its out of season too.
Many of the residents on my block are German. Is that ok?
You can fall out of love with basil if you leave a bunch of it all day on the bench. You come home and VOILA the entire house smells like tom cat :(
I cooked out pasta in the very runny sugo last night, it was VERY good indeed.
One sauce? Forever? You'd give up carbonara? The horror! Okay, I know you've already reconsidered. But really. Such statements make me terribly concerned.
We made another batch of spaetzle last night. It feels like it should be a winter dish, but really, all our springtime stuff went into it: spinach, nettles, arugula, chives in the dough with our eggs, asparagus added at the very end of the boil, then the little gems were mixed into sauteed leeks, a little parsley butter, and a little grated gruyere in the big skillet. Broiled just a couple minutes, served hot. Everyone agreed: very yum.
Looks pasta perfect to me...back away slowly from the video game...and keep searching the skies!
Can you tell we had a 50's Sci Fi movie date night?
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