Fresh greens to zoozh up the red

1 11 2014

I HAVE played with my angel hair pomodoro recipe so often that it has come to erase whatever iota of doubt I may have had towards the theological concept of reincarnation.

 

My ANGEL HAIR POMODORO in one of its many incarnations, yet again.

My ANGEL HAIR POMODORO in one of its many incarnations, yet again.

I guess it is its simplicity that predisposes it to my fickle mindedness.  It calls for only a handful of ingredients – often always stocked up in my pantry and refrigerator crisper – that now it hardly feels like an actual recipe at all.  You can see just how often I have played with it by simply running a search in this blog.

Its latest manifestation calls for a generous sprinkling of fresh whole basil leaves.  This means cooking the sauce only up to the point when I will need to add the fresh basil leaves, which I would tear by hand (never chopped with a knife to prevent the blade from bruising this delicate herb).

What results from this change is a pasta dish with a balance so palpable that you’d savor the cooked goodness of fresh roma tomatoes that have broken down into the sauce, as the fresh basil leaves explode with freshness in your mouth with every crunch.

Each forkful of this pasta dish is the perfect balance of al dente angel hair, perfectly cooked sauce of fresh roma tomatoes, and perfectly crunchy fresh basil leaves.

Each forkful of this pasta dish is the perfect balance of al dente angel hair, perfectly cooked sauce of fresh roma tomatoes, and perfectly crunchy fresh basil leaves.

This is so good that I would never feel the need to reach for the wedge of Parmigiano–Reggiano and the vegetable peeler to shave paper–thin slivers of yumminess that can only come from hard, granular cheese from the area west of the river Reno.

It really doesn’t call for any added touch.

Having the basil still bright green adds to the enjoyment of having this angel hair pomodoro.

Having the basil still bright green adds to the enjoyment of having this angel hair pomodoro.

 

Of course, the requisite aerial shot of this edible work of art, a play of colors, textures, and flavors.  Parmigiano–Reggiano highly optional, totally unnecessary.

Of course, the requisite aerial shot of this edible work of art, a play of colors, textures, and flavors. Parmigiano–Reggiano highly optional, totally unnecessary.

Copyright © 2014 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved.





Capellini Pomodoro Parte Uno

22 04 2014

(Sent this to seven of my colleagues and friends who have been brave enough to try my cooking.)

ON A ‘culinarian’ whim, I had the sudden inspiration to make my “signature” “Angel Hair Pomodoro” last night.  It is one of those moments when I feel that I have the best of two things – not feeling to be under the tyranny of a strict recipe, and, being able to fling the door of my refrigerator open, see a seducing pile of roma tomatoes from WinCo (all 24 of them) and knew exactly what to do.

Only the freshest ingredients go to my basic pomodoro sauce.

Only the freshest ingredients go to my basic pomodoro sauce.

The sauce I made only has the following:  WinCo Roma Tomatoes “picked” at the “pick” of freshness as they sat in crates , Bertolli® Extra Virgin Olive Oil, 6 Cloves of Garlic (minced atop the golden film of oil, using Wolfgang Puck’s all–stainless steel garlic press), A Few Shakes of Ground Cayenne Pepper, and 18 fragrant leaves of Simply Organic Basil, hand–torn at the moment of addition to the gently boiling sauce.

The tomatoes were handled all by hand – cored/seeded, scored (the skins!), blanched, peeled, and roughly diced.  I have a dedicated cutting board for tomatoes (#NO_TO_CROSS_CONTAMINATION).

The pasta of choice is Barilla® Angel Hair – cooked 30 seconds shy of package instructions.

The cheese will be Stella® Parmesan, shaved not grated – bagged in Ziploc in separate portions.

My own chef wannabe ideals dictate that I serve pasta fresh the whole time – from the stovetop to the table in mere seconds.  But I’m taking a chance today J…  The pasta was cooked, prepped and refrigerated at around 2:00 AM, and the sauce was done about 5 minutes after that.  It was cooled and then refrigerated while still in the pot.  It was later scooped to the serving containers a few minutes before darting through the front door as my carpool honked.  Haha!

Unless they’re obviously in the blue GLAD, I am using now the two–compartment rectangular wonders that are the Rubbermaid take alongs J

The containers are not to be returned.  While the OEM does espouse re–using their wares, eNTeNG’s Catering Services devotes dedicated serving containers to its topnotch clientele.  You may recycle, re–use, re–purpose as you deem fit.

Every care and attention to detail have been given to the edible work of art that shall be delivered to your desk.  If you feel the sauce is not enough for the amount of pasta , please feel free to adjust just how much noodles you’d consume, to your preference.

Homemade pasta …  can be brought to you by eNTeNG.

For everything else…  there’s MasterCard.  Accepted the world over.

I spend time to prep the tomatoes well – cored/seeded, scored (the skins!), blanched, peeled, and then, roughly diced.

I spend time to prep the tomatoes well – cored/seeded, scored (the skins!), blanched, peeled, and then, roughly diced.

 

My trusty Wolfgang Puck Garlic Press!

My trusty Wolfgang Puck Garlic Press!

 

Copyright © 2014 by eNTeNG c”,)™©’s MunchTime™©. All rights reserved.