Friday, February 4, 2011

Pomodoro Sauce and The Black Keys

Don’t you just love Fridays? The end of the work week portrays a feeling of celebration and glee, knowing that I will sleep in past 6 a.m. and the next two and a half days are mine to own. Tomorrow afternoon I’ve set myself up for a day of glamour – a hair appointment followed by a manicure. You know who loves a day of “it’s all about me”? Yours truly!

This week was filled with entertaining, keeping me busy in the kitchen. The result of having guests over is that my new year’s resolution to write three new posts a week has been accomplished! Previously I reported on Tuesday’s ginger-lime beef stir-fry. So today’s post highlights a great pasta dish I made Wednesday night.

This particular recipe has no official name. My mom makes this version of a pomodoro sauce, and I love it. The only problem with adopting a recipe from the master mama chef is that she doesn’t follow a recipe. She simply “throws it together”- add a little here, try a dab of this, just a pinch of that, etc. On the other hand, I am a recipe follower to a fault. It’s a rare occasion that I feel confident in taking liberties with ingredients that are called for on paper. So, I always ask my mom a series of detailed questions in order to pull together a sense of direction. Here’s a sample of me trying to transcribe a recipe.

Me: So, I have tomatoes, basil, garlic and white wine. Is that it?
Mom: Well, then I add some chicken broth in there.
Me: OK. How much chicken broth?
Mom: Oh I don’t know. Maybe ½ a cup to 1 cup?
Me: So I cook down the tomatoes and then add everything else?
Mom: Oh wait. There’s garlic too. I add garlic to the tomatoes and olive oil in the beginning.
Me: Is the garlic whole? Minced? Chopped?

This recipe has quickly become my go to favorite when I want to cook to impress without putting in a whole lot of effort. It’s always a hit.

Today's beat is Everlasting Light by The Black Keys. This song gives me a good attitude going into the weekend. I hope it does the same for you!


White wine and tomato sauce:

½ Cup of any white wine
1 Cup of chicken broth
2 pints of cherry tomatoes
2-3 cloves finely chopped garlic
2-3 sprigs of basil, finely cut
Olive oil

Heat olive oil in a large sauce pan. Add 2 pints of cherry tomatoes (whole) and the garlic to the pan. Sauté the tomatoes and garlic until the tomatoes have dwindled down into mush. Then add the chicken broth, white wine and basil. Add salt and pepper to taste. Bring the sauce to a light simmer until it’s heated and ready. When you’re ready to add your pasta, don’t drain the pasta. Transfer the pasta directly from the boiling water into the sauce pan. This helps the pasta and sauce stick/mix together. Top with shredded Parmesan cheese.

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