Sometimes you take some time. You go to certain websites and research for recipes. You go to the supermarket with the express purpose of getting the ingredients for the particular recipe that has caught your attention. And finally spend a lot of time creating the perfect dish [of the moment at least].
For me that was Spaghetti alla Marinara and to do it properly is a labor of love.
There is something about pasta that is simple yet so exotic - especially when swathed with a sauce of tomatoes, garlic and olive oil. You wait for the tomatoes to stew properly until they fall apart. You add the dash of oregano at the right time so that the seasoning blends in perfectly. Finally when you mix in the pasta everything around just clings to it and the whole room shimmers with the scents it exudes.
Ingredients:
1/2 cup olive oil
1 entire bulb of garlic minced
2 tbsp chilli flakes
2 medium onions
1 bay leaf
1 small bell pepper
6 medium tomatoes chopped
1 can tomato puree
1 vegetable stock cube
1 tsp oregano
1 tsp basil
1 can mushroom
1 packet spaghetti
salt
pepper
Method:
Heat olive oil. Saute minced garlic. Add half of the chilli flakes and then mix it together.
Add the onions and bay. Cook till the onions brown for about 15 minutes.
Add the capsicum and cook for five more minutes.
This is the time when you add all the tomatoes. Simmer and let the tomatoes stew.
Dilute the tomato puree with a cup of water and then add to the pot. This cuts the overtly acidic taste of the puree leaving a more mellow flavor for the sauce.
Meanwhile boil of pot of water. Add salt to the boiling water and then add the pasta. This should take around ten-twelve minutes.
Take a cup of the boiling pasta water and mix the stock cube in it. Add this mix along with the can of mushrooms.
Sprinkle oregano, basil, salt and pepper. Simmer for ten minutes.
Add the pasta to the simmering sauce and fold in.
Divide portions of pasta in bowls and serve.
For me that was Spaghetti alla Marinara and to do it properly is a labor of love.
There is something about pasta that is simple yet so exotic - especially when swathed with a sauce of tomatoes, garlic and olive oil. You wait for the tomatoes to stew properly until they fall apart. You add the dash of oregano at the right time so that the seasoning blends in perfectly. Finally when you mix in the pasta everything around just clings to it and the whole room shimmers with the scents it exudes.
Ingredients:
1/2 cup olive oil
1 entire bulb of garlic minced
2 tbsp chilli flakes
2 medium onions
1 bay leaf
1 small bell pepper
6 medium tomatoes chopped
1 can tomato puree
1 vegetable stock cube
1 tsp oregano
1 tsp basil
1 can mushroom
1 packet spaghetti
salt
pepper
Method:
Heat olive oil. Saute minced garlic. Add half of the chilli flakes and then mix it together.
Add the onions and bay. Cook till the onions brown for about 15 minutes.
Add the capsicum and cook for five more minutes.
This is the time when you add all the tomatoes. Simmer and let the tomatoes stew.
Dilute the tomato puree with a cup of water and then add to the pot. This cuts the overtly acidic taste of the puree leaving a more mellow flavor for the sauce.
Meanwhile boil of pot of water. Add salt to the boiling water and then add the pasta. This should take around ten-twelve minutes.
Take a cup of the boiling pasta water and mix the stock cube in it. Add this mix along with the can of mushrooms.
Sprinkle oregano, basil, salt and pepper. Simmer for ten minutes.
Add the pasta to the simmering sauce and fold in.
Divide portions of pasta in bowls and serve.
