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pasta spaghetti
aglio e olio
(spaghetti
with garlic and oil) Over
a low heat, add a good quantity of olive oil and the finely chopped
garlic, sautéing gently until softened, as the pasta is cooking in a
pot of boiling, salted water. When cooked, toss through the oil and
garlic mixture, scatter over some fresh parsley and season to taste. Another
variation (and one common to the region of Italy from where my family
hails, Abruzzio) involves the addition of anchovies and a fiery red
pepper or two, though I quite like it without. Similarly, parmesan
cheese could also be added, though it really isn’t traditional to do
so. Italians are quite particular about the addition of dairy to certain
dishes, or in certain combinations. They don’t do cheese with seafood,
and coffee taken with milk is referred to as ‘stained’. pasta
with cold tomato sauce Submerge
the tomatoes in boiling water for half a minute or so, then run under
cold water, peel, and push through a sieve – retain the juice, lose
the seeds. Place in a bowl and add garlic. Douse with olive oil and add
torn, fresh basil leaves to taste, mix, and let sit at room temperature
for a few hours, after which you would cook your pasta, toss through the
sauce, and serve with a little parmesan, adjusting the seasoning as
required. ---------------------------> lounge . nourish . host . laze . home. |