December 14, 2009

Pasta : Simple tomato and basil

I had the tomato pasta today. I often cook the tomato pasta for my lunch.
I never lose interest in it even if I eat everyday. It is savory, healthy and easy!
Choose rich and sweet grape tomatoes.

serves 1
10 - 13 grape tomatoes, cut in half
1 clove garlic, smashed and sliced
2 -3 fresh basil leaves
handful of pasta ( angel hair or spaghettini : 100-120g )
a pinch of dried red pepper
extra virgin olive oil and salt

Put 1.5 tablespoons of extra virgin olive oil, the garlic and the pepper in the frying pan. Saute over low heat until the garlic becomes golden. Add the tomatoes, basil and bring the heat to middle high. Smash the tomatoes and stir until the sauce becomes thick. Keep warm on low heat.
Bring a large pot of water to boil. Put the salt in the boiling water ( 1 1/3tablespoons for 1/2gal : 1% ). You might feel it is a little bit too salty if you sample the water, but it is exactly right. Put the pasta in the water and return to boiling. Stir just once as soon as you put it in. If you stir many times the pasta will lose its rough surfaces and can't catch the sauce. Make sure the pasta is Al dente!
Put a tablespoon of the boiling water in the sauce and shake the pan until it becomes milky.
Drain the water off the pasta and put it into the pan and stir well. Dish it up and drizzle a bit of the olive oil.
Adjust the time for finishing of the sauce and pasta. If this is difficult, make the sauce first and turn off the fire until the pasta finishes cooking.
The amount of salt put into the water is very important. It determines the taste.