Spaghetti with tomato/basil sauce – 3 May 2013

We had a lovely bunch of basil sitting in water on the kitchen island, and I knew I would not get home in time to cook anything complicated, so I planned on making a variant on the simple tomato/basil sauce from Diane Seeds 100 Best Pasta Recipes, published by Ten Speed Press. I re-read what I wrote down last time I used this recipe (last Friday?) and varied it just a bit. I warmed 1-2 Tbsp olive oil and tossed in a 14 oz can of diced tomatoes (brand: S&W, 170mg sodium/1/2 cup serving – that’s relevant to the salt added) and heated on high or medium high for a few minutes. I added 1/3 tsp of salt and kept cooking for awhile. I probably cooked over ten minutes, but not all of that was on high. I added about 1 Tbsp (but the previous time, which was better, I added more lie 2 Tbsp) of chopped parsley from the garden, and cooked that in for most of the cooking time. I cut about 2″ or less of Salsicce Secce (I think Columbus) in half, then into 10 slices or so, then into thirds, and added to the tomato sauce when the pasta was almost done. I also tore up some basil leaves to use later. Just before the pasta was done, I ladled the pasta bowls full of cooking water to heat them up. After draining the spaghetti (about 1/2 lb, to use up the sauce – this makes leftovers if there are only 2 for dinner) I put it back into the saucepan and poured the sauce over it, mixed in the sauce, then mixed in the torn basil leaves. (Last time I mixed the basil into the sauce as it sat on top of the pasta, then mixed the sauce and pasta. Does this make a difference?) Anyway, it was good, but I didn’t think it was as delicious as it was last time. No idea why.

It’s Friday so of course we had Friday Wine: Cantina Zaccagnini Montepulciano d’Abruzzo (2008) which we used to get by the case at Costco, back when they deigned to carry it. Had almost the last of the loaf of Acme Pain au Levain that D bought a couple days ago.

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

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