Spaghetti is a staple food of traditional Italian cuisine, just like spaghettoni (thicker form), and capellini (very thin form).
Here in the Philippines, summers can get really hot but it also means red, ripe, juicy tomatoes come very cheap at the local market. That’s when I remember to make this simple, delicious dish. In fact, this was how the early Italians originally cooked it centuries ago before the advent of canned or packed tomato paste or puree –spaghetti with the flavor of fresh tomatoes and basil. And THAT was truly the taste of an Italian home. Basil is a tender plant whose leaves are used in cuisines worldwide. It is very aromatic and sweet smelling. It is the king of culinary herbs and pairs well with tomatoes.
Authentic Italian spaghetti is made from durum wheat semolina, but everywhere else, it may be made with other kinds of flour. A variety of pasta dishes are based on spaghetti such as spaghetti oglio e olio (with garlic and oil) and it is frequently served with tomato sauce or vegetables.
Out of convenience, tomato paste or puree was developed so people who are very busy can easily grab a pack or can and still be able to enjoy spaghetti with tomato flavor anytime. Tomato paste is a thick paste made by cooking tomatoes for several hours to reduce the water content, straining out the seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate.
Tomato paste is traditionally made in some parts of Sicily, Southern Italy and Malta by spreading out a much-reduced tomato sauce on a wooden board that are set outdoors under the hot August sun to dry the paste until it is thick enough. I’m thinking, sayang naman all the seeds and tomato skins that are strained out! That’s a lot of natural fiber put to waste, and the fresh natural tomato flavor too. That is why as often as I can, if fresh tomatoes are available, I cook spaghetti sauce with it.
Here is my recipe of this classic Italian dish.
Out of convenience, tomato paste or puree was developed so people who are very busy can easily grab a pack or can and still be able to enjoy spaghetti with tomato flavor anytime. Tomato paste is a thick paste made by cooking tomatoes for several hours to reduce the water content, straining out the seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate.
Tomato paste is traditionally made in some parts of Sicily, Southern Italy and Malta by spreading out a much-reduced tomato sauce on a wooden board that are set outdoors under the hot August sun to dry the paste until it is thick enough. I’m thinking, sayang naman all the seeds and tomato skins that are strained out! That’s a lot of natural fiber put to waste, and the fresh natural tomato flavor too. That is why as often as I can, if fresh tomatoes are available, I cook spaghetti sauce with it.
Here is my recipe of this classic Italian dish.
1/4 kilo spaghetti noodles
1/2 c tofu (mashed,fried)
2 c tomatoes (chopped)
2 Tbsp onions (finely chopped)
1 Tbsp garlic (minced)
2 Tbsp fresh basil (chopped)
olive oil (or any vegetable oil)
1/2 c cheese (grated)
salt, sugar, seasoning
1.Boil spaghetti noodles. Add a little salt. Drain and run in cold water. Set aside.
2. In a pan, saute garlic in oil. Add onions, cook until soft. Add tomatoes, sugar, salt and seasoning. Cook well. Just at the last moment, add fresh basil and fried tofu. Mix well. Remove from heat. Pour over spaghetti noodles. Sprinkle grated cheese on top. Serve.
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