Namrata Singh//this entire series was shot by me, obviously 

unlike those of you poor brave people in the northern hemisphere, it is spring here in south africa and a lot of interesting fruits and vegetables (a lot of which aren’t available at higher lattitudes and therefore new to me) are just starting to hit the markets. but today isn’t about exotic fruits or veggies, it is about enjoying the simple tastes of ingredients you probably have lying around your home or growing in your garden no matter what hemisphere. i whipped up this pasta sauce and took lots of pictures…the recipe i used is a summer twist of an old favorite around here, mark bittman’s minimalist tomato sauce and some additional ingredient ideas from epicurious. this is for two people with maybe some left over for a small lunch the next day. obviously, the main ingredient is cherry tomatoes -about one pound. i got an array of colors:

the tomatoes are accompanied by 4 cloves of garlic, half an onion, a green chilli, an african bird’s eye chilli because we like things spicy around here, half a cup of white wine, a big ol’ bunch of basil, oregano and italian parsley, salt, pepper, and a good dose of parmigiano reggiano at the end. obviously the chillies are optional depending on your tastes. i used 8 oz of spaghetti for two. if you don’t have a counter top food scale, you should consider getting one…it will make your cooking life easier and may do wonders for your waistline. 

first, chop up those garlic cloves and your half onion. 

pour a tablespoon of olive oil in a saucier pan (hehe i have a fancy new saucier pan). turn it up to medium high heat and when the oil has warmed up a bit, you can slide in your garlic and onions. after a few minutes when the onion is starting to turn translucent put in all of your cherry tomatoes. that’s right, put them in whole. how easy is that? (obviously people, a saucier pan is NOT necessary, you just need a pretty wide vessel and in a pinch a frying pan will work though the sides are kind of low)Â

let your tomatoes cook down for about ten to fifteen minutes until their skin starts bursting and they begin to get mushy. you can help them along by smashing them with your spoon a bit (only after they are soft and ready!) like this:Â

while this is going on, slice up your chillies if you are using them and grate your cheese. you can also get your pasta going. 

after the tomatoes have been simmering for about 30 minutes add in your wine, and chilies if using, along with your salt and pepper to taste. i used some south african sauvignon blanc that we had around, so use what you have but i wouldn’t go too sweet. now is also a good time to turn down the heat. your sauce will be smelling heavenly by now! 

let the wine reduce and the flavors mix. go ahead and chop up your herbs- i used some basil, oregano and italian parsley. this is all about what you like though, so use what you love and have on hand. now add in your herbs and mix. be sure to keep an eye on your pasta and drain it when it’s ready.

divide the pasta onto two plates and then the sauce. serve with your grated parmigiano, freshly cracked black pepper, and basil or parsley to garnish. enjoy with the wine you used to cook.

thanks for letting me practice my food photography! i cooked this in the afternoon when i had the time and let it sit on the stove (turned off with a cover on, of course) until dinner time. the flavors mixed and mingled until i reheated it for dinner and it tasted even better than when i tried it immediately after preparation. obviously, i did not boil the pasta until just before we ate. this just goes to show that you can have a wonderfully complex, flavorful, and healthy meal without getting fancy with skill or ingredients (though it’s fun to do that too). it is especially healthy if you follow mark bittman’s advice of more sauce than pasta. 

sometime in the not so far future, i hope to grow some of these ingredients in our own garden. we are practiced at growing tall and robust indoor herb gardens…as for the more formidable outdoor plants i spoke with our gardener (yes our house comes with a gardener) and he said that he would help me. 

bon appetit!