Mario Batali’s Basic Tomato Sauce with diced zucchini instead of carrots. Yum!
I can’t read about food without developing a nagging craving for it. Tonight’s spaghetti dinner was the culmination of countless descriptions of guiltless carb-loading in Italy from the pages of Eat, Pray, Love. (And by pages, I mean iPad – which I love reading on so far!)
It was also really important to me to find a tomato sauce recipe that required simmering on the stove. The anticipation of bubbling sounds and aromas coming from the kitchen are part of the experience (and leave me a little time to work out before dinner). I found Mario Batali’s “Basic Tomato Sauce” from the Epicurious iPad app, which I cut in half (and left out the carrot because I didn’t have one).
I also learned from my recent pasta class at Williams-Sonoma that Italians add salt to the water until it tastes “like the sea.” I’ll admit it, I was a little gun shy about adding multiple tablespoons. (The package called for 4 tablespoons but I couldn’t get past 2, which was plenty.) I plated the pasta with a little olive oil and about a half cup of sauce, and the salt brought a nice flavor to it. Buono appetito!