And the circle repeats itself..
This is when I first tried her recipe, this is our most loved tomato-based pasta recipe, and this is also the recipe that made me buy the cook book. Go figure.
SPAGHETTI WITH ROASTED TOMATOES, EDAM AND CRUSHED FENNEL SEEDS
(adapted from The Glorious Pasta of Italy by Domenica Marchetti))
600 gr tomatoes, cut in half length wise
4 tbsp EVOO
1 large clove garlic, sliced thinly (I use mandoline slicer)
1.5 tsp fennel seeds, pounded
freshly ground black pepper
spaghetti for 2 persons
1/3 cup grated edam cheese
- Preheat oven to 135 C. Arrange the tomato halves, cut side up, drizzle with EVOO and over them, scatter the garlic slices and fennel seeds. Season with generous sprinkles of salt & pepper. Roast for 3-4 hours or until they have begun to collapsed but not dry.
- Once they are cool enough to handle, roughly chopped and keep aside. [Note: I just simply put them into my small food processor and pulse several times. Mess-free]
- Cook the pasta as per instructions. Once the pasta is al dente, drain & set aside 1 cup of pasta water.
- Transfer the pasta to serving plate, add in the cheese and the tomatoes and gently toss. Add the pasta water to help break the cheese if needed.
- Taste and adjust the seasoning, serve immediately.
~ The original recipe calls for mafalde, pappardelle or fettucine. I think with wider surface, more tomatoes & cheese will be captured. They look prettier too. Otherwise, spaghetti works fine.
~ I uses Edam instead of the recommended Robiola cheese.
~ In the absence of fresh, flavorful or even juicy tomatoes, I have, on numerous occasion, added some canned tomatoes pulp. The quantity depends on how much sauce you like. But you still have to have some portion of roasted tomatoes. It adds additional flavor & fragrant.
~ If you do add some canned tomato pulp, just cook it together with the roasted tomatoes (after it is chopped) with some olive oil, before you add the boiled pasta.