Monday, August 24, 2015

Italian cuisine in the raw

OK - so this recipe is NOT comprised of leftovers per se, but for some folks - especially if you live in non-bourg suburbs or rural areas and do a little vegetable gardening, or have friends that do - you're likely to find yourself inundated with the late Summer tomato crop. And there's tons of obvious things you can do with fresh tomoatoes, but one that I'd not considered before is making fresh spaghetti sauce with it.

We were out for drinks and small plates with some friends over the weekend, and our friend Joan berated me for chimping with another friend, Jim Testa, about hot spaghetti sauce option. She was advocating basically a raw sauce. I replied that what she was describing was like a cold putanesca, or putting salsa on spaghetti. Either way, an interesting idea.

So here's a simple way of putting this together on the fly, and assuming that you're doing one serving at a time. And if you wanna serve more -- just multiply!

Louis Prima Capitol Collector Series - a nicely perverse mix of New Orleans jazzamatazz and ethnic Italian bonhomie.

1 ripe tomato, coarse chopped (and I'd leave the skin on, or you can peel 'em if you'd like)
1 TBSP onion, FINELY chopped (and you can use regular yellow onion if that's what you have around or you could get something fancier like sweet Vidalia if you'd like)
2 cloves garlic - peeled and put in microwave for 30 seconds - to soften and sweeten
2 leaves of basil, coarsely chopped
1 TBSP grated Romano cheese (you could use Parmesan least around here, that always turns out to be incredibly bland)
one serving of freshly cooked pasta (whatever that means for you)

Mix the first 5 ingredients together
toss with hot pasta
top with a shake of red pepper flakes or a couple grindings of black pepper

then go pour yourself a glass of wine, set the table - let it sit for a minute so the hot pasta cooks the other ingredients a little bit, and they get a chance to flavor the pasta. Bon appetito!

1 comment:

  1. Just a quick suggestion -- grate the onion with the largest holes on a box grater. The onion juice you get will flavor the sauce and the resulting onion mush dissolves beautifully into your sauce. A lot of people like grating garlic cloves too although I stick with my garlic press.