Quick Tomato-Basil Spaghetti
It is so darn fulfilling when you semi-invent a recipe and you get it right the very first time? Ahhh… life is good! 🙂 I literally feel like a happy bunny post lunch today!
Confession time: I have an annoying habit. Annoying for someone used to working in a quiet environment, not annoying for me who likes the TV almost blaring while I work! Yep, guilty as charged! I like the background noise. Now don’t get me wrong there are times when I mute the TV, and then I go back to un-muting it and working. So today, this Anthony Bourdain episode on essential cooking, not traveling, but everyday cooking was going on. He started out by showing you how to cut an onion (apparently, I’ve been chopping onions the wrong way all my life! :P) He then had this pasta section, where I saw the chef, flavor olive oil with garlic and basil, and then toss that with his home-made tomato sauce. I loved that concept! Now I don’t like wasting so I don’t know what I am going to do with the remaining basil and garlic (you just used the flavored oil, not the flavorings :() but oh, my oh my… I feel like a restaurant chef. I used that flavored oil as my base, and then simply tossed it with fresh tomatoes and basil. I added peas, which I should have left out. Warning: Unless you absolutely love peas, don’t add them!!! I don’t like the sweet peas in America, I like the ones from India! They aren’t sweet at all! Once I had tossed the pasta well, I simply heated it so that the tomatoes were warm, and added salt and pepper to taste. Notice, how much pepper I like in my dish! 😛 Yay for crushed red pepper!
H and Neel are going to get this for dinner today… I get to eat it twice in a day! Enjoy!
Quick Tomato-Basil Spaghetti
Makes: 1 serving
Prep Time: 5 minutes
Cook Time: 10 minutes
Ready in: 10-15 minutes
- 1 serving spaghetti(brown rice pasta for Gluten Free)
- handful basil
- 4 small tomatoes (bigger than cherry, but smaller than a medium)
- 3 garlic cloves
- handful peas (optional)
- 3 tbsp extra virgin olive oil
- salt to taste
- crush red pepper (optional)
- ground black pepper (optional)
2. Clean the cloves of garlic, slice in half.
3. Wash the basil. Set half of it aside for the garnish, and the rest will go into the oil for flavor.
4. Set the heat to low, add the oil, garlic and basil to a small saute pan.
5. For my range, I set the heat at 2.
6. While the pasta cooks, finally chop the basil.
7. Chopped the tomatoes into medium sized chunks.
8. Once the pasta is almost done, al dente I guess, add the peas if you plan on adding any.
9. Once you see the peas have got their natural color back, switch off the heat and drain the pasta.
10. Add the pasta to a pan, drain the oil over the pasta. Add the tomato and basil and toss well. Heat the pasta on low heat so that the tomatoes are hot.
11. Add salt, and pepper to taste. Enjoy!