Tomato Sauce: The Short Version
Earlier this afternoon I made my own, home-made version of a cup-a-noodles. Much tastier, and only took a few minutes longer…
My last tomato, having been around for about a week, needed to be used, but I didn’t want another sandwich and unfortunately I have no fresh mozzarella at the moment. However, I always like to just throw some pieces of fresh tomato onto some pasta, so I thought I’d do that.
Of course, this was not the freshest tomato I was working with. Knowing that, I decided to just cook them up a little bit. I threw them into a pan with olive oil and a tasty little mix of herbs. I made a serving of pasta, heated the tomatoes in the oil for just a few minutes, threw it all together in a bowl and ate it up (of course it burned my mouth a little to begin with, because I didn’t give it a chance to cool off before I took a bite…)
(Imagine a picture here of some freshly-made pasta scattered with tomatoes
and dotted with herbs. Tried to take an actual picture, and it did not go well.)
I’m not going to detail how I cooked things, because it was extremely simple and everyone basically knows how to make pasta … but here are a few notes that might help.
1) Angel hair cooks SO fast because it’s so thin, it’s amazing for a quick meal. I almost always make too much pasta, so I adjusted for that and made what looked like too little. It was the perfect amount for lunch.
2) Use the good stuff! I have some cheap, meh-type olive oil and some good, delicious, thick olive oil. People often want to use the good stuff only for special occasions or something, save it and use the adequate but not-as-good kind instead – but let me ask you this: what are you saving it for? Unless you have something particular in mind, just use it. Especially in a dish like this, where the oil is going to be a big part of the flavor. Treat yourself. It’s not like you can’t buy some good olive oil ever again.
3) It’s your choice how long to cook the tomatoes, but if you’re looking to keep the fresh tomato taste, just simmer them long enough to warm them up and get them nice and coated in oil and spice. Which herbs or spices you use is also your choice. If you’re not sure, I’d recommend some basil. Basil is excellent for this.
Later I went to Davis Sq., so dinner was a Little Italy sandwich at Blue Shirt Cafe, followed by a mojito cupcake. Kickass Cupcakes makes, if you can believe it, some pretty kickass cupcakes.