19 June 2009

Tomato Sauce and Spaghettini Aglio e Olio

I stayed in to take an extended nap and then get some cooking homework done. I made tomato sauce and Spaghettini Aglio e Olio. Because cooking tomato seeds will make them bitter, I deseeded the whole canned tomatoes (note: no salt or citric acid in the ingredients -- when tomatoes are picked ripe, their natural sugar should be enough to preserve them) by passing them through a sieve, and then rinced the seeds from the remaining tomato pieces . . . kind of ridiculous. I should have just sliced each tomato open and scooped the innards out.

One of the secrets to delicious pasta is adding copious amounts of salt to the water! Add 1 tsp per litre (I used a bit more than that, even) once the water is boiling. It infuses the pasta with salt, which makes an enormous difference in flavour.

Later I went to Safeway to get saffron for my fish stew, and wound up with some cream fudge which I ate in bed while listening to Randy Bachman play songs about food on Vinyl Tap. There was a pretty great song called "Peanut."

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...