A simple spaghetti

There are certain cooking steps I do when a simple pasta pomodoro is in order. Water has to be salted, oiled and boiling before I drop my spaggheti in. My friend Eugenia used to tell me that the water has to taste like the sea. I know that this will not be waisted as the same water will be used to thicken the sauce. When you cook a pasta as simple as this one, ingredients must speak for themselves. Freshly picked quality ingredients. Yes there are times where I would use tinned tomatoes but not today.I wanted a sweet and light tomato sauce. Not too red but rather pink and viscously mixed with the finest olive oil and wine. So I boiled the tomatoes briefly and sieved through a food mill. I got a light sauce that resembles Gazpacho in consistency. I crushed 3 small garlics and sliced three more very thinly. Placed them in the pan with the cold olive oil and some fresh dried chili flakes. Usually I fry the garlic lightly and as soon as a whiff of it comes out I drop in my tinned tomatoes. Today I simply infused the oil with the garlic and chillies and brought it to a gentle heat. I used some sun dried tomatopaste and a cube of brown sugar to bring all the tastes together. Once the base of the sauce was concocted I dropped the freshly milled tomato juice, dried oregano, red wine, one cup of salted pasta water and the pasta. The latter was hardly cooked as I wanted it to cook in the sauce. It was the lightest and tastiest pasta I have eaten!. Bon Appetit.
Glenda
February 21, 2015
Hi Lara. There is nothing better.
chichineni
February 25, 2015
I’m going to make this for dinner tonight..looks delish! (hope it turns out that way when I make it though :S)
chocolates1974
February 26, 2015
chichineni.. I am glad you are trying out some of those recipes. This one I just did not write up the ingredients or method so I hope you were happy with results.