It’s getting hot here in South Florida, and it sure calls for some light recipe and food. Where I come from, northern Italy, summer is really hot, too (also, I think about 5% of the population have AC in the house, so we just sweat and pant summers away).
It really calls for the same light food.
There’s not enough hotness, not enough heat in the air, here in the Sunshine State or back in the Boot (Italy’s nickname), to avoid this dish for longer than a couple of days–at most.
It’s Pasta al Pomodoro, Tomato Sauce Pasta.
Now, before you roll your eyes, let me say that this is not, oh-so-not, what you find anywhere in a supermarket. It’s probably less than what most people cook from scratch, too.
It is light, and it just ‘slides down your throat’ as easy as a gulp of white wine.
Let’s start with the ingredients, after which you’ll start seeing how simple this will be.
You can go with (canned) plum tomatoes or (canned) diced, either plain, depending if you want it more watery (plum) or a bit thicker (diced). There’s no, I repeat, there is no tomato paste anywhere near. What you want to do with them is pass them in the food mill. The size of the disc you use will change the thickness of the sauce. If you can, don’t blend it. Blending it would cut the few seeds in there and make the sauce bitter.
That’s it. Tomato is the only ingredient.
But not the only “secret”.
So, you have your milled tomatoes.
Put them in a sauce pan (for thicker sauce) or a pot (more watery).
Add: a pinch of salt, and a dash of baking soda. The backing soda will sweeten the sauce by eliminating the acidity of the tomatoes.
Add Extra Virgin Olive Oil. Not a nut oil. Or God forbid, no coconut oil or weird stuff. We’re Mediterranean people. We use olives, and we like ‘em virgin.
And, by the way, there’s still no heat under this.
NOW you turn on the heat. Medium.
And wait. After, let’s say 15/20 minutes, you can either turn off the heat (more watery), or lower the heat to the minimum and wait a bit more until is as thick as you like.
Stir every now and then. Also, put a lid (watery) or leave it open (thicker).
When you turn off the heat, you take a few leaves of fresh basil (dry basil is really not a thing). In they go.
And that’s it.
You cooked the pasta aside, right? Didn’t overcook it, right??
Benissimo. Now you put the two together and enjoy.
If you want, you can dust some Parmigiano (or Grana Padano) on it. Fresh from the wedge, please, not the one already grated. It’s dry and sad and will spoil everything.
This sauce goes with anything you like, drinking-wise.
And let me say briefly that this is, indeed, NOT something that will jeopardize your diet.
A can of tomatoes is 22 cal.
One tablespoon of EVO has 120 cal.
A serving of pasta, around 2 oz, is 200 cal.
You are full and satisfied under 250 cal. 300 is you want to eat a bit more because it just tastes soooo good.
Also, is college-students food because is cheap and easy to make.
I hope you try this and let me know how it went!
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From the cold Canadian border, the US 1 runs along the east coast with patience. Southbound, always south, until it reaches the Sunshine State.
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More About Viviana
Beach bum and country music addicted, Viviana lives in a small Floridian town with her husband and her son, her die-hard fans and personal cheer squad. She spends her days between typing on her beloved keyboard, playing in the pool with her boy, and eating whatever her husband puts on her plate (the guy is that good, and she really loves eating). Besides beaching, she enjoys long walks, horse-riding, hiking, and pretty much whatever she can do outside with her family.