I have been perfecting this recipe for a long time. I would like to share it and see what you guys think
This pasta dish tastes so good that I can eat it every day.
4 or 5 vine tomatoes (those medium sized tomatoes sold with vine on them. Those are the ripest tomatoes I can find in low price megamarts)
2 tbsp of garlic and basil infused olive oil (just heat up olive oil with basil and garlic in it at very low heat, for about 30 minutes, and then strain. I always keep a bottle of it in the fridge)
2 cloves of garlic, minced
a small handful of basil, chopped
10 ounces of spaghetti for 2 servings
a big squeeze of anchovy paste
Your trusty pepper grinder
Your trusty salt grinder
Baking soda
Skin, seed and crush the tomatoes.
Heat up the olive oil in a small sauce pan, then add garlic and anchovy paste, stir until garlic is golden brown
pour in the crushed tomatoes, grind some pepper, and cook on high to reduce by half. It'll begin to thicken
Meanwhile start cooking the spaghetti
Time for corrective seasoning for your tomato sauce. Don't use too much salt, and if it's too sauer then add some baking soda. If it's not sauer enough then add some balsalmic vinegar.
Turn off the heat and add basil to the sauce.
When pasta is done, drain and return to pot, add the tomato sauce, 1tbsp of butter, and stir. When they have been incorporated, grate some of your fav. cheese in it and toss to combine. Don't add the cheese too early because they might form cheese balls. My fav is pecorino romano.
One variation you can do is to put the tomato sauce in a skillet to reduce further down, and your final dish will have no runny sauce at all (see below)
This pasta dish tastes so good that I can eat it every day. 4 or 5 vine tomatoes (those medium sized tomatoes sold with vine on them. Those are the ripest tomatoes I can find in low price megamarts)
2 tbsp of garlic and basil infused olive oil (just heat up olive oil with basil and garlic in it at very low heat, for about 30 minutes, and then strain. I always keep a bottle of it in the fridge)
2 cloves of garlic, minced
a small handful of basil, chopped
10 ounces of spaghetti for 2 servings
a big squeeze of anchovy paste
Your trusty pepper grinder
Your trusty salt grinder
Baking soda
Skin, seed and crush the tomatoes.
Heat up the olive oil in a small sauce pan, then add garlic and anchovy paste, stir until garlic is golden brown
pour in the crushed tomatoes, grind some pepper, and cook on high to reduce by half. It'll begin to thicken
Meanwhile start cooking the spaghetti
Time for corrective seasoning for your tomato sauce. Don't use too much salt, and if it's too sauer then add some baking soda. If it's not sauer enough then add some balsalmic vinegar.
Turn off the heat and add basil to the sauce.
When pasta is done, drain and return to pot, add the tomato sauce, 1tbsp of butter, and stir. When they have been incorporated, grate some of your fav. cheese in it and toss to combine. Don't add the cheese too early because they might form cheese balls. My fav is pecorino romano.
One variation you can do is to put the tomato sauce in a skillet to reduce further down, and your final dish will have no runny sauce at all (see below)
