7-8-17 Spaghetti with fresh tomatoes and herbs in a light cream sauce

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This was a last minute dish when we learned our dinner guest could not eat the seafood sauce I had planned. It turned out to be a winner for everyone.

INGREDIENTS:

1.     Spaghetti

2.     Fresh tomatoes (2) coarsely chopped

3.     Fresh Rosemary, spearmint, tarragon, parsley, Thyme, and basil – chopped

4.     Olive oil

5.     Anchovy – 1 fillet finely chopped

6.     Panko - toasted

7.     Garlic and onion

8.     White wine

 9. Heavy whipping cream

PROCESS:

Cook the onion, garlic, and anchovy in the oil until soft.  Add a splash of wine and all of the herbs and cook over low heat for about 3-4 minutes before adding the tomatoes.  Cover and simmer for about 15 minutes. (Time is not critical)  Before the pasta is ready, add some cream to the sauce.  Mix in the pasta and some pasta water along with the toasted panko.  Serve with grated parmigiano or grana padana cheese.

COMMENTS:

God bless Ngan.  Without her food intolerance we would not have the pleasure of tonight’s dinner.  And it was indeed a pleasure. Did I mention the blueberry cupcakes Ngan brought for desert?  What a treat.