Subject: Spaghettini col Erbi e Pomodoro (Spaghettini with Herbs and Tomato)
From: Unicorn (unicorn@indenial.com)
Date: Wed May 21 2003 - 07:09:42 EDT
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FOOD FUNNY
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Michael Wascher writes, "I got this email from a friend who lives near
Kobe, Japan. He sent it to a list devoted to my other passion,
fountain pens."
The other day, I took my 3-year old son with me to the post office to
mail out some pens. He was a good boy and since the Post Office was
very crowded, he said that he would sit on the bench outside, by the
window. I could see him easily from inside, but it still made me
nervous. As I was paying the postal clerk, I looked over my shoulder
and saw Ren eating something. I hurried outside and asked what he was
eating. "Sushi ", he said. "Where did you get Sushi?" He pointed to
the cement wall that had several garden slugs slithering around. To
his credit, Ren asked if I wanted some. I declined. I was sure he
would be sick, but he seems fine. Stay Well....and watch that
sushi... RD
Fortunately, Ren was in good hands. His parents Ron and Keiko are
both fine doctors.
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TODAY'S RECIPE
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Contrary to the popular image of Italian grandmothers cooking sauces
for hours in large, bubbling pots, most pasta sauces in Italy take
only a few minutes to prepare. In this one the herbs and tomatoes are
eaten practically raw, so be sure to use the freshest herbs and the
finest ripe tomatoes.
Spaghettini col Erbi e Pomodoro (Spaghettini with Herbs and Tomato)
1 1/2 lbs (675 g) ripe tomatoes, seeded and diced
3 Tbs (45 ml) chopped fresh basil
3 Tbs (45 ml) chopped fresh parsley
1 Tbs (15 ml) chopped fresh sage
1 Tbs (15 ml) chopped fresh rosemary
1 Tbs (15 ml) chopped fresh mint
1/3 cup (80 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
1 lb (450 g) spaghettini (thin spaghetti) or spaghetti,
cooked according to the package directions and drained
Combine the tomatoes and herbs in a large, heat-proof bowl. Heat the
olive oil in a small saucepan over high heat until it just begins to
smoke. Pour over the tomato and herb mixture - it should be hot
enough to sizzle when it hits the tomatoes. Season with salt and
pepper and add the cooked pasta. Toss to combine and serve
immediately. Serves 4 to 6.
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