Spaghetti with tomatoes and basil – 24 May 2011

A quick and delicious dinner from D, and a wonderful new wine to have with it.

D got home thinking to make a cauliflower soup from Alan Hooker (Snow White Soup) but it requires (REALLY requires) a garnish of grated cheddar cheese, of which we have none. However, I had gone to the Derby Street farmers’ market and gotten a large bunch of basil (for $1!) so he decided to make this simple and excellent pasta instead. I found this many years ago in ‘The 100 Best Pasta Sauces’ by Diane Seed. Heat oil, add a 14 oz can of tomatoes, salt and pepper, cook very hot for 5 minutes, add basil leaves, serve. Delicious!

We had the second of the two wines we recently got from People’s Wine Revolution – the 2009 Syrah –  and it was a really good match for the meal, and a wonderful tasting wine. We had only 1/3 bottle each b/c it is a weekday night, so we get another taste soon 🙂 Yay PWR!

Berkeley Bowl should stock these wines.

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