I put this picture up on my aMinus3 photoblog website, which I post to roughly every other day. Sometimes photos from EIA posts end up there, but mostly they are photos that I like and don’t belong to a full post.
This pasta was the result of my watching the No Reservations Techniques episode last weekend. It was really easy, but different than how I usually prepare a quick pasta with tomato sauce.
- confit garlic in olive oil with thyme, basil, red pepper – 30 to 40 minutes on as low as heat as possible
- hand crush a can of Roma tomatoes (remove stems and seeds and excess liquid), add a fat pinch of salt or two
- saute the tomatoes with some of the reserved liquid, ensure it doesn’t get too dry by adding liquid as needed
- cook pasta – I used bucatini from toscano & sons (westside ATL) – don’t cook the pasta all the way
- add some of the infused olive oil, garlic confit, a little slab of butter to the sauce, and a few splashes of the pasta cooking liquid to the sauce
- add bucatini in the pan, flip a few times to finish cooking and distribute sauce
Simple, rich, satisfying.
