RiceSpaghettTomatoi

“Everything you see I owe to spaghetti.” Sophia Loren

My dear Sophia, how comes that I always eat spaghetti like you, and yet you can tell the differences between you and me? Maybe it’s the same reason why “Marilyn Monroe had curves in places where other women do not even have places”? As a real Italian, I love pasta and (it’s true), my favorite dish is spaghetti. Today I tried to cook rice spaghetti (they are gluten-free) and I can assure you that I was not disappointed. Some fresh tomato, a little basil favored extra virgin olive oil and Taggiasche olives. Simplicity is always rewarding and my stomach is thankful too.

 

Recipe. FOR 4 PEOPLE

400g (14 oz) rice spaghetti + 500g (17.5 oz) cherry tomatoes + 2 cloves of garlic + a few basil leaves + extra virgin olive oil + Taggiasche olives to taste + pepper + salt.

Heat a non-stick pan and add just enough basil flavored extra virgin olive oil, the chopped garlic, the Taggiasche olives, the cherry tomatoes washed and cut in half (but leave some whole) and cook for 15 minutes over low heat with the lid on (until they become soft). Meanwhile, cook the rice pasta al dente in salted water and finish cooking the tomatoes, adding a little oil if needed. Drain the pasta and sauté on low heat for 1 minute in the pan with the tomatoes, stirring well to combine the ingredients.

BASIL FLAVORED OIL:

500ml (17 fl oz) extra virgin olive oil + 3 sprigs of fresh basil.

Wash the basil sprigs and gently pat dry with a clean cloth. Place the basil sprigs in a bottle and fill it with extra virgin olive oil. Keep the basil flavored oil in a cool, dry place (protected from light) for at least ten days before using it.

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