The older I get, the less I like heavy sauces of any sort. I much prefer a plain steak with just a simple salad, a dry curry to one drowning in sauce, and with Pasta I far prefer the simplest of flavourings to a dish swimming in a gallon of liquid tomato.
This Pasta dish is a classic example. Very few ingredients, an amazingly simple process, and a maximum of flavour. If you're a Pasta fan and you don't follow this recipe; I shall want to know why!
Personally I would use Spaghetti rather than Capellini.
21 comments:
That looks interesting. I don't eat as much pasta as I used to.
Much better...in fact I was told by an Italian Scot running a restaurant in Edinburgh that drowning the pasta in sauce is not the Italian way anyway...it's just what gets expected here!
We make this quite a lot, it's fresh, simple, and tasty. What could be better!
A lot of UK palettes have been brainwashed by tinned Heinz Spaghetti in tomato sauce. They expect Italians to cook the same.
After a lifetime of learning to like sauces when in my childhood I hated them, even gravy, I am not giving them up now. I think pasta as Italian prefer is presented more simply as are their pizzas.
All Italians say "If you have any sauce left on your plate after you've finished the pasta; you've had too much"
Looks lovely but why did they leave the last bit of spaghetti in the pan? I'd have scraped the lot out! Waste not want not and all that.
I intend to try this at lunchtime as it is my day without my carer - I will report back out of 10
That annoyed me too!
Plenty of garlic, and make sure the cherry Toms are well cooked. You'll love it, I'm sure.
I would grate a little parmesan cheese on top and a grind a little black pepper over it too. But I must admit it does look simply appetising.
Yum! I adore pasta and I promise you I will try this delightfully simple recipe. In the meantime, I will go out this morning and plant my basil seeds. I'd forgotten all about them until I watched the video.
I've never had much luck growing Basil. I buy my plants in pots, use a few leaves then watch them die.
All I suggested was a sprinkling of parmesan and a dash of black pepper and then you banish my comment in anger!.... (Spam again?)
4 ingredients that are always on hand, a few minutes, and voila. You have a meal. I wonder what it would be like if you added sauteed peppers and mushrooms?
I like the basil, the garlic, the oil but I do not like spaghetti with those whole tomatoes. I'd rather put them through the blender first. Also fresh tomatoes are a bit acidic. They need a pinch of sugar.
And no grated parmesan?
I would always grate some Parmesan on top. Those Cherry Toms become quite sweet when cooked, I don't find them 'acidic'. But they do need to be well cooked.
Real butter and tons of basil is a favorite. Video recipe, I'd use whole tomatoes. Cherry tomatoes have too much of something that upsets my stomach.
I've always found cherry Toms less acidic, maybe it depends on the variety. Yes, butter, garlic, and basil, you can't go wrong!
I look forward to trying this when the garden starts producing.
When I grew Cherry Toms in France, they were always the most productive. They went on and on. Wonderful.
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