21 April 2009
For a hungry supper when time is limited:
1 punnet cherry tomatoes (yes it's spring but I don't care I want tomatoes! So what they're from Mexico)
2 cloves garlic, very thinly sliced, not chopped
Spaghetti or what you prefer
In a pan melt some butter, or splash some olive oil. Gently saute garlic. Do NOT allow to brown. If it does, start over. Add tomatoes, each cut in half, and thyme (basil in summer - I draw the line at basil in April). Add salt and about a teaspoon of sugar. Put lid on pan, cook gently for ten -fifteen minutes on low heat. The tomatoes will collapse in moist heat. Taste and assess. Maybe a little more sugar. Black pepper. Pepper is ground and comes from a peppercorn. It is not black dust in a shaker.
Cook pasta, and when done toss in sauce. Serve with freshly grated parmesan. Or pale cheddar. Why not?
A spartan table. Oyster Bay and a dribble of Cassis.