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.