The following is just a simple tomato-based pasta sauce that I use. The most important things are to use the fresh, non-conventional stuff. Before you brush this off, there is actually a noticeable difference between the tomatoes I used here and the conventional (common) tomato: the ones here are more flavorful and the conventional types are more 'watery'; the carrots I used here are more starchy and the conventional ones are (again) more watery and less flavorful; finally, the pasta I used here is more starchy and less chewy. I know I am very vague about naming the exact produce I used (I didn't take careful note of the source when I purchased (mostly from the Davis Coop) and picked (I actually picked the tomatoes from work) them =P
Despite all that I have said, using conventional produce does not actually make your food taste bad! All I am saying is that: if you get a chance, try the non-conventional stuff; you will be pleasantly surprised =)
Serves 2.
Ingredients
bunch of semolina linguini (~3/4" diameter bunch; mysterious source from Davis Co-op)
5 fresh tomatoes, finely diced (a mysterious Japanese variety)
3 skinny heirloom carrots, finely diced
2 cloves of garlic, crushed or finely chopped
1-2 small hot dried chili, finely chopped
1 tbp dried parsley
1 tsp dried basil
green leafy part of one fennel, coarsely chopped
salt & pepper to taste
Procedures
For pasta:
1. Boil a pot of ~6 cups water
2. Once water boils, add a dash of olive oil and a bit of salt
3. Break pasta in half and add to boiling water
4. Once water reboils, turn down heat and let simmer
5. Check pasta periodically; cook till al dente
6. strain pasta, return to pot and coat with olive oil
For sauce:
1. Heat (on medium to medium-high heat) a dash of olive oil in a pan
2. Saute the the garlic, chili, and carrots
3. Once carrots begin to brown, add the parsley, basil and fennel
4. Once fennel begins to wilt, add tomato. When tomato begins to brown and stick, add ~1/4 cup of water and turn down heat. Let simmer to reduce water.
5. When sauce looks thick enough, add salt & pepper to taste (or taste and add salt and pepper)
6. Turn off heat and stir in pasta.
Serve immediately with a sprinkle of parmesan or pecorino romano cheese.
Enjoy.
