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.





Oven–Roasted is love at 400 degrees

28 04 2014

NOT QUITE unlike some B–list celebrity who hopes to revive a career by appearing on Dancing With The Stars, the tomato–based pasta sauce is one that renders itself to a number of incarnations. In both cases, necessity is the mother of invention – or, re–invention.

These bright red plump already-seeded  halves of roma tomatoes have been dusted with freshly cracked black pepper and sea salt, ready to be roasted!

These bright red plump already-seeded halves of roma tomatoes have been dusted with freshly cracked black pepper and sea salt, ready to be roasted!

Last night, it was all about subjecting bright red, plump, and juicy Roma tomatoes through the fire.  Well, as close as their triple–washed, cored, and seeded halves – dusted with freshly cracked black pepper and yes, freshly cracked sea salt – could get while nestled on one layer on a Pyrex dish, at 400F, for exactly an hour, in my trusty HOTPOINT™ oven.

After some of their sugars had caramelized, yielding to a slightly browned exterior, it was time to peel the skins off, and chop them roughly, as I put my heavy–bottom pan on a low–medium flame.  I continued to chop away as three cloves of minced garlic, spiked with three shakes of the cayenne pepper, slowly sizzled on a thin film of extra virgin olive oil.  I went easy on the extra virgin olive oil this time.

All the perfumed oil needed was for the chopped oven–roasted tomatoes to be tumbled in.

I like this sauce doused on to Barilla® Angel Hair, then sprinkled with Tillamook® Italian Blend grated cheese.

Buon Appetito!

Oven-roasted roma tomatoes are just the sweetest!  The resulting sauce is often milder, less tart, and as mentioned, sweetish.

Oven-roasted roma tomatoes are just the sweetest! The resulting sauce is often milder, less tart, and as mentioned, sweetish.

 

Food_04272014_Oven_Roasted_Tomatoes_04

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