Friday, April 12, 2019

pasta with tomato sauce

Hey, It's Friday and I have some nice pasta on a plate for you! 

Who cares if it's cold outside and rainy, as long as you have warm bed and idea what to cook (read full belly) you'll be fine!

Pasta With Tomato Sauce
There are many versions for tomato sauce. Almost all of them have olive oil, garlic and normally tomatoes (fresh, from can, juice, dry, puree). This one is no exception, there is olive oil, garlic, tomatoes (tomato paste and homemade tomato juice) but there is another ingredient, key ingredient, lemon zest. Sometimes I call this pasta penne alla lemon zest, simply because lemon zest dictates the flavor here. It lifts it up to another level. 
It takes 30-35 minutes to make this sauce and I usually cook it before I eat. Therefore I put the water for the pasta to boil once I start preparing the sauce.

Serves 4
3 tablespoons olive oil
2 medium-sized onions, finely chopped
3 garlic cloves, finely chopped
2 spring onions, finely chopped
teaspoon sugar
tablespoon tomato paste (concentrate) 
650ml homemade tomato juice
200ml water
one large lemon, zest
tablespoon butter
salt to taste
about 1/2 cup Parmesan, grated
250g penne (You can use pasta of your choice or make your own, fresh pasta. I didn't. Not this time)

Heat the olive oil in a large pan and add onions and salt (pinch or two). Cook onions gently stirring every now and then (not letting to burn) for about 10 minutes. By that time onions should be soft and start to caramelize. Add garlic and spring onions. Stir for another minute or two. Then add tomato paste and cook for minute or two before tipping in tomato juice, water and sugar. Cook uncovered on medium-high heat for 20 minutes. Stir in lemon zest, Parmesan and butter. Take the pan of the heat. Check for seasoning.
Once the water for pasta is boiling add salt and tip in the penne. Cook according to packet instructions. Drain the cooked pasta and combine with the sauce (you can pour sauce over pasta as well). Make sure the pasta is coated evenly with sauce. 

Good to know, this pasta is good cold as well!

Tuesday, April 2, 2019

note to radishes

I like to snack you just as you are. I always did. 
In my childhood I remember being the only family member loving you. 
Your pink/red appearance attracted me. 
At the time I would eat you as a bowl of candies before lunch.
Now, I like when your thin slices, almost translucent, get coat with olive oil, lemon, Dijon mustard, honey, apple cider vinegar, sea salt and mix with slices of red onion and green apple.
Yesterday you turned your color to neon pink in a heated pan and now I like you even more. 
Please forgive me for not eating your green tops.
I let them wilt. 

Fried Radishes in Olive Oil with Honey, Lemon and Pink Peppercorns / Caramelized Radishes

2 bunches medium radishes
2 tbsp olive oil
one tablespoon honey
about one tablespoon fresh lemon juice
one teaspoon pink peppercorns
sea salt for seasoning 

Wash the radishes, trim the stem ends, and halve or quarter large ones.
Heat the oil in a frying pan over medium-high heat. Add the radishes arranging them cut-side down in a single layer. Season with salt and add peppercorns, fry for about 2 to 4 minutes, then flip and fry for another 2 to 4 minutes. Add honey and lemon and gently mix everything and roast till the liquid vapors. Check for seasoning.
Serve warm as a side dish.