Wednesday, March 23, 2011

Tomato Pasta

Don't be put off because this recipe only calls for a can of tomatoes and oil (a couple other things)!!! This recipe is soo yummy!!! I got it from my brother, AKA chef extradonaire, Josh.

When I was reading my Canadian Living Magazine there was an article about "greening up" your life at home. Using vinegar and baking soda to clean, composting your leftover food, ect.. One of the suggestions in the article was to introduce a meat-less Monday into your meal plans. The article says:
"Because it takes a lot of land, water and other resources to produce can decrease the size of your "footprint" by embracing Meatless Mondays. Four to five percent of Canadians are vegetarians, and if the other 96 per cent ate a few more vegetarian meals a week, that would make a huge difference."

So here's a good dish for those Meatless Mondays:


The best way to cook is use the mise en place method (translated from le France it means everything in its place). Measure out all your ingredients and have them at the ready by the stove so you aren't running around while your oil smokes.

Ingredients: (yup that's it!)
- 1/4 up of Olive Oil
- 2-3 large cloves of Garlic minced.
- 1/2 teaspoon red pepper flakes
- 1 can diced tomatoes drained of their juice (large can)..(my bro said San Marzano is best kind of tomatoes if you can find them...I haven't been able to yet! so Costco's work great too!)
- 1 teaspoon kosher salt (put about 3/4 of a teaspoon in and taste your sauce throughout the cooking process. Add more as it is required. You dump too much in and there is no way to get it out. Also you are going to be salting your noodles so over salting the sauce is a bad thing)

1. Warm 1/4 cup of olive oil over medium heat. When you look at the oil and it starts to shimmer you know it is ready to go.
2. Add your minced garlic and your red pepper flakes and saute until the garlic starts to turn a golden brown. About 2 minutes. You will smell the garrlic. Dont go too long or the garlic will burn and taste bitter.
3. Add your can of tomatoes and your salt and bring to a "boil." Wait until it starts to bubble nicely then crank the heat to low and leave it to simmer. You want bubbles still forming but slowly and on a low heat. If you lose the bubbles turn the heat up a smidge till they come back. You leave this going for about 20 minutes. The tomatoes will change distinctly and the sauce will be thick. Really all you are going to have in the pan is oil and a bunch of tomatoes. When I first made this sauce I was thinking it was going to be awful as there really isn't anything in it. Don't worry it is going to rule!
4. When your done mix it with 500g of your choice of pasta, mix in the same pot your made the pasta and serve.

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