Ingredients:
Cut a strip in the tomatoes and boil them in ordinary water until the "skin" starts to release, put the sauce pan in the sink, and fill it up with water until it's cold enough to put your hands in. Pick up the tomatoes one at a time and peal the "skin" from them.
Cut the tomatoes in two and remove the gooey stuff on the inside (or as a food enthusiast would do, eat it), so that only the vegetable meat remains.
Chop down the tomatoes and put them in a frying pan (I usually set the heat at levels 6-8 out of 12), pour some water on them so that they're covered.
Chop or press the garlic cleft and throw it in; but also cast in some parsley.
After a while, the water will have steamed away, at which point you have to fill it up with more.
This has to be repeated (unfortunately) for up to 2 hours. After about 3-5 refills of water, the tomatoes will have become a lot less solid, and become more like a sausey consistence. Now it's time to pour in some olive oil and balsamic vinegar.
Be careful with the balsamic vinegar though, only a small amount should be used; less than a teaspoon. Maybe pepper a little now. This is when you should try the sauce. If it's too orange in colour, and tastes too little of tomato, pour in some tomato purée. This problem occurs sometimes when tomatoes aren't so excellent.
Keep filling it up with water (I usually fill it up with about 1/2 dl at a time).
You have to time the paste and the sauce a little, when the sauce needs water for the last time you should pour the pasta on it.
The pasta:
Boil some water + use a whole lot of salt + use some olive oil. Boil the pasta and wait until it's done. Pour out all the water except for about 0.5-1 dl, pour the pasta + the pasta water in the frying pan, and shake it around a bit with a spoon.
When the water has steamed away again, sprinkle the parmesan cheese and some more parsley and shake it all around. Serve on a plate and enjoy the fruits of labour.
- Tomatoes, ~3-4 large ones
- Garlic, 1 cleft
- Parsley, a fair amount
- Olive oil, ~1 spoon
- Balsamic vinegar, Slightly less than the olive oil
- Parmesan cheese, ~1/2 dl (a few spoons)
- Spaghetti, one portion
- Salt & Pepper
- In some cases, tomato purée (depends on the tomatoes)
Cut a strip in the tomatoes and boil them in ordinary water until the "skin" starts to release, put the sauce pan in the sink, and fill it up with water until it's cold enough to put your hands in. Pick up the tomatoes one at a time and peal the "skin" from them.
Cut the tomatoes in two and remove the gooey stuff on the inside (or as a food enthusiast would do, eat it), so that only the vegetable meat remains.
Chop down the tomatoes and put them in a frying pan (I usually set the heat at levels 6-8 out of 12), pour some water on them so that they're covered.
Chop or press the garlic cleft and throw it in; but also cast in some parsley.
After a while, the water will have steamed away, at which point you have to fill it up with more.
This has to be repeated (unfortunately) for up to 2 hours. After about 3-5 refills of water, the tomatoes will have become a lot less solid, and become more like a sausey consistence. Now it's time to pour in some olive oil and balsamic vinegar.
Be careful with the balsamic vinegar though, only a small amount should be used; less than a teaspoon. Maybe pepper a little now. This is when you should try the sauce. If it's too orange in colour, and tastes too little of tomato, pour in some tomato purée. This problem occurs sometimes when tomatoes aren't so excellent.
Keep filling it up with water (I usually fill it up with about 1/2 dl at a time).
You have to time the paste and the sauce a little, when the sauce needs water for the last time you should pour the pasta on it.
The pasta:
Boil some water + use a whole lot of salt + use some olive oil. Boil the pasta and wait until it's done. Pour out all the water except for about 0.5-1 dl, pour the pasta + the pasta water in the frying pan, and shake it around a bit with a spoon.
When the water has steamed away again, sprinkle the parmesan cheese and some more parsley and shake it all around. Serve on a plate and enjoy the fruits of labour.
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| Spaghetti with tomato sauce |
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