Tuesday, June 8, 2010
Hey Mambo, Italian Dinner
I just bought the Everyday Food cookbook and I think I have been wrong all along...maybe Martha and I will be friends!
I tried the 3 Tomato Spagetti, which I was unsure of as there are only a few ingredients and it was a breeze to make. It turned out really well with lots of flavor! A perfect light summer meal--
Coarse salt and freshly ground black pepper
1 pound spaghetti
2 tablespoons sun-dried tomato oil (from oil-packed sun-dried tomatoes)
4 cloves garlic, minced
¼ to ½ teaspoon crushed red pepper
1 can (28 ounces) whole peeled tomatoes with juice
½ cup oil-packed sun-dried tomatoes, chopped
1 pound cherry tomatoes, halved
Bring a large pot of salted water to a boil. Cook spaghetti according to package directions.
Heat 2 tablespoons tomato oil in a large saucepan over mediumheat. Add garlic and crushed red pepper; cook until fragrant, 30 seconds. Add canned tomatoes with juice and sun-dried tomatoes. Simmer gently over medium, stirring occasionally and breaking up canned tomatoes until thick, 15 minutes. Add cherry tomatoes; simmer until soft, 10 minutes.
Drain spaghetti, reserving 1 cup pasta water; return pasta to pot. Add tomato mixture; season with salt and pepper. Toss, adding pasta water as desired (I did not end up adding any). Serve immediately (and cover gratuitously with parmesan cheese!).
I also really like this cookbook as it's broken up by season--easy peasy.