Day 93: “On Top of Spaghetti“
April 3, 2011
Pasta is one of those go to meals that everyone eats. I don’t know a single person who is not a fan of pasta. Yes, the low-carb craze just about did away with pasta all together but I think it is having a resurgence. Now in my store there is a half of an aisle dedicated to pasta. I think when I was a kids you could buy spaghetti and that pasta for frog eye salad and maybe lasagna noodles. Now I can buy 45 different shapes but not low carb, whole wheat, gluten-free and on and on.
Cute title to a book, but it is serious in its dose of pasta. The authors are restaurant owners themselves in Rhode Island. Each recipe has a nice introduction that I don’t find in many cookbooks. When I looked through this cookbook for something to make, I was looking for something easy, and I found it. But if you are looking for more complex dishes like Bucatini with Five-Pepper Sauce or Pasta Hankies and Brasato al Barolo……ohhhh that one sounds like fun! This is a cookbook serious about its pasta!
The Ruling: My son and his girlfriend made this for themselves and they both liked it. It reminded them of my homemade macaroni and cheese. I wonder if it is because they both have a stick of butter in them. I like the name “Delicate”, just a hint of tomato sauce that you find in a can of tomato juice. Most of these items you should have in your pantry so it is a good go-to meal when you don’t know what else to make for dinner.
Fettuccine with a Delicate Tomato Sauce, page 71
- 1 1/2 cups homemade chicken stock
- 1/4 cup tomato juice
- 1/2 teaspoon sea salt
- 1 stick of butter
- 1 pound dried fettuccine
- freshly grated Parmigiano-Reggiano
- Bring a large pot of water to a boil for the pasta.
- Combine the chicken stock, tomato juice, salt, and 3 tablespoons of the butter in a large straight-sided skillet. Bring to a boil, reduce the heat to moderate, and reduce by one-quarter.
- Generously salt the pasta water and drop in the fettuccine. Cook until al dente.
- Just before draining the pasta, add the remaining butter to the tomato mixture in the skillet. Swirl the butter in the pan until it is completely absorbed. Taste for seasoning and add more salt if necessary.
- Drain the pasta and add to the skillet. Toss over moderate heat until every strand is coated. Serve right away in heated bowls. Pass the cheese at the table if you like.
To Joyful, Simplified Living,
MS. Simplicity, also known as Melissa Schmalenberger operates her business as I Did it with MS. Simplicity. She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com . Need to contact MS. Simplicity privately, you can email her at email@example.com. For daily organizing tips find the MS. Simplicity fan page here.
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