15 October 2010 – Spaghetti with fresh tomato sauce; marinated olives

Tonight I finally used the tomatoes from a couple of nights ago that were not good enough for eating.

These are probably tomatoes that most people would think were great, but that is b/c most people don’t have access to great tomatoes 😦 When opening the tomatoes for caprese or the Greek salad, I set aside any that were not spectacular and tucked them into the fridge for this sauce. Tonight I sauteed a smallish clove of garlic (minced) in olive oil for a minute or so, then added chopped white onion (what was left after the pizza) and cooked for several minutes to soften it. Then I added all the diced tomato pieces (not peeled – no patience) and cooked while also adding the extra marjoram I brought in for… the pizza? … but didn’t need, and the rest of the basil I bought but hadn’t yet used (chopped). I always feel it’s nice to have some actual protein, so was wondering about just cutting a chunk of cheese and serving it alongside the pasta… or adding hamburger to the sauce… naw – want to taste the tomatoes. Sausage! I pulled out the Columbus sausage D bought awhile ago (dried things don’t spoil quickly) and cut off several very thin slices, and cut them into 1cm-sized pieces and added them. I didn’t even salt this sauce, but it turned out to be very tasty. I served it over plain ol’ Costo (Garofolo) spaghetti.

The olives I marinated for lunch today, and just pulled out again for dinner. The recipe is from David Tanis (Chez P) in his book “A Platter of Figs”, which I have just recently bought, after admiring it for some time. The olives marinate in: coriander and cumin seeds, toasted and crushed in mortar and pestle; garlic, added to the m&p (my instruction, not his) and pounded to a paste; thin slices of lemon, quartered; paprika and cayenne. They are quite delicious, and an interesting change from the Dean and Deluca olives I also enjoy. Both use Picholines. These are from the Cheese Board.

D chose a wine from the cellar that we bought from the Bowl recently – another Uvaggio Barbera, but this one from 2005, and $16. We liked it, but didn’t find it that intriguing, and we both think the cheaper one ($11) is a better buy.

This entry was posted in Meat as a flavoring, Pasta-centered and tagged , , , , . Bookmark the permalink.

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