Everybody knows how to make a tomato pasta. And everybody has their own way of making it. Here is mine. Or one version of it, because of course there are several different ways of eating tomatoes or tomato sauce on pasta. Im not giving a formal recipe, it all comes down to taste and preference.
Start by making the sauce: Peel and slice 1 large onion. Fry in some olive oil until caramelized. Add one 400 g can of peeled tomatoes. Add one 200 g can of tomato coulis. Add two TBSP of balsamic vinegar and a drizzle of freshly squeezed lemon juice.. Season with salt and pepper. Let it simmer for about 20 minutes to reduce the sauce until thick.
Boil fresh or a packet of spaghetti for 4 people according to the instructions. Fresh pasta takes two minutes to be al dente. Drain and pour into a large serving bowl.
Pour the sauce ove the pasta. Shred a handful of basil leaves onto the pasta and drizzle with some olive oil.
Serve with freshly grated parmesan.
Serves 4 people
I prefer to serve the tomato sauce with either fresh spaghetti or fresh linguine.
Add a tsp of sugar if you prefer a slightly sweeter sauce.
If you use fresh tomatoes, peel the tomatoes first and make the cooking time a bit longer.
You can also add some tomato paste to the sauce for a deeper tomato taste.
Winter in Provence.
Saint Saturnin les Apt. This is our town and here are a few images of it in winter. Provence is quiet in winter with most places closed. But that doesn’t take away from its beauty.
A mushroom velouté is just what we need for the month of november. I used the ordinary champignon de Paris, the button mushroom, but the bolet from Bordeaux also makes an excellent velouté for a special evening since it is rather on the expensive side. If you are looking for a quick and inexpensive, but still delicious meal, this soup is it. It tastes of earth and forest and spectacular colours.
1 large onion
1 clove of garlic
500 g champignon de Paris(button mushrooms)
500 ml chicken stock (or vegetable stock for a vegetarian option)
3Tsbp créme fraîche or thick cream
Peel and slice the onion. Peel and cut the garlic. Sauté the onion and garlic in a pot in some olive oil until translucent. Take care not to burn the garlic.
Clean and slice the mushrooms and add to the onions.
Add the chicken stock and thyme leaves and simmer for 30 minutes until the mushrooms are tender.
Remove from the heat and mix with an electric blender until smooth.
Add the cream and stir through. Season to taste with salt and pepper and grated nutmeg.
Place back on heat and simmer on low heat for another 5- 10 minutes.
Serve hot with toasted wholewheat country bread.
Fry some coppa italian ham and serve on top of the soup.
Keep some mushrooms aside and fry to serve on top of the soup.
Replace the button mushrooms with cépes mushrooms (porcini mushrooms). Keep some aside and fry to serve on top with chopped fresh italian parsley.
Serves 4 people
Two mushrooms, oil on board, 15x15cm
November is still a beautiful month where all the leaves hang on for the last show of autumn. Greens and ochres and siennas come together in a magnificent explosion against bright and dark skies. Winds blow, the mist hang low in the valleys and heavy skies are preparing for winter rains. It is the month to store away garden furniture, bring fragile plants indoors and light evening fires. November is not really autumn any more, but it is not yet winter. It is whatever you want it to be.