For obvious reason. But less obvious is the technique to make her better. I'm making a "stew" pasta, specifically using artisan spaghetti noodles with the above. Here's how. Once the pasta's cooked and set aside to drain thoroughly, using homemade vegetable and fruit stock (end trims of plantains, red onions, stems of mint, pasta water, etc.), quickly frying the yellow cherry tomatoes with fresh oregano leaves in olive oil in high heat until their skin is charred first, I then added the stock (about 3 cups) and let the soup boil, covered; and after 8 minutes or so the cherries should be tender to break whole with a large metal spoon so to infuse the liquid, lower heat and break them all and stir a few times; then as final touch, add about a couple of tablespoons of chili (olive) oil and rock salt and ground black peppers to taste - the "soup" should be decadently sweet and tart and moderately spicy - and as such, turn off heat and set aside to cool.
The idea is both the pasta and the stew sauce, as they are cooling down, should be mixed together at about room temperature (you don't want to overcook the spaghetti, of course), and once the sauce is coated through, add your fresh tarragon leaves (about half a cup) and shaved pecorino romano in the mix - and celebrate your win! It's summer, it's hot, the pasta is refreshingly good, and there's no shame in that.
Anime-se! (That's cheer up in Portuguese.)
Post a Comment