What herbs do you have in your garden? This year, I have mint, chives, thyme, rosemary, oregano, tarragon, lemon verbina and today's spotlight is basil.
The smell of basil in the air lets me know it's "al fresco" season...no indoor dining!
I love the standard spaghetti with tomato & basil and here's my take, courtesy of my Italian neighbors:
(the recipe is good for two)
- 1/2 can of good plum tomatoes (I like the Primo brand) hand-crushed
- A "four count" of extra virgin olive oil
- 8 cloves of garlic, finely chopped
- sea salt and fresh ground pepper
- 1 handful of fresh basil leaves, chiffonade
- Parmesan or Romano cheese
- Get your pot of water boling.
- Start finely chopping your garlic and when done, turn the heat on for your saute pan
- Add the olive oil and soon after the garlic.
- As soon as you see any garlic start to take on a brown hue, throw in your tomatoes and as soon as a bowl has come, reduce to a medium-low simmer.
- When you have your desired thickness, turn off and take the sauce off the heat and adjust seasoning with salt & pepper.
- By now you will have already added salt and your pasta to the boiling water.
- Boil your pasts according to package instructions and chiffonade your basil and reserve under a damp towel.
- When your pasta is done, strain it and toss it into the sauce and throw in your basil.
- Incorporate your sauce, pasta and basil and add some grated cheese.
- Plate your pasta and grate some more cheese on top of the ready to eat spaghetti.
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