Usually I do not enjoy cooking for myself when my dear wife
is out of town, but tonight’s experience my change that. After feeding the canine crowd at 5
o’clock I walked down the street to a reception of new work by the visiting
artist at A.I.R. Studio, and returned about an hour later. Standing in the kitchen, I was sorely
tempted to reach for the peanut butter and jelly, when I saw the two Roma
tomatoes on the counter. They were
almost a week old, and were beginning to show their age. I knew if I didn’t use them tonight
they would end up in the trash, and wasting a fresh tomato is something I would
never do. And I knew in an instant
what I was going to do
INGREDIENTS:
1.
Fettuccini
2.
Roma tomatoes, peeled and chopped, seeds
included
3.
Olive oil
4.
Shallots, thinly sliced
5.
Garlic, one clove pressed
6.
Basil
7.
Sweet Vermouth
8.
Mozzarella
9.
Butter
10. Oregano
PROCESS:
While the pasta water is heating, cook the shallots in olive
oil until they become soft, then add the garlic and basil, followed by the
tomatoes. Simmer uncovered over
low heat for about 5 minutes before adding about ¼ cup of the sweet
vermouth. Cook the sauce for about
15-20 minutes. Add the butter – I
used about one generous tablespoon – several minutes before the pasta is
ready. I added the pasta directly
to the pan with the sauce, but it could be mixed in a separate bowl. Mix in the mozzarella and serve,
garnished with some fresh basil and oregano.
COMMENTS:
This is the way I love to cook, making something happen with
whatever is hanging around the kitchen.
It was delicious, and I’m sure I will do it again.
No comments:
Post a Comment