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)