Spaghetti al Crudo
By Jocelyn Iyog
This traditional spaghetti recipe is made of fresh raw ingredients for
the sauce. Nothing comes out from cans or any package, except the pasta.
Ingredients:
4 tablespoons black olives
2 tablespoons capers (small variety)
2 ripe red tomatoes
2 tablespoon tomato paste
5 anchovies fillets
400 grams spaghetti
5 tablespoons extra virgin olive oil
salt and pepper to taste
basil for garnishing
Procedure:
Mix together all the ingredients (except the pasta and basil) and 2
tablespoons of olive in a sauté pan and set aside and let stand for a
few minutes. Do not heat the pan. Boil pasta in a large pot half full of
water with a pinch or two of salt, and cook two minutes less than the
time instructed on the package. While the pasta is cooking, place the
sauté pan on top of the pasta pot to let the steam cook the sauce.
Steaming preserves the nutrients and original flavor of the ingredients,
and allows different flavors to blend. When the pasta is cooked to al
dente, take out the sauté pan and set aside. Drain the pasta and wash
under cold tap. Then put pasta into the sauté pan, mix with the sauce,
and toss well with a pasta fork. Tear basil leaves with fingers and
sprinkle on top of the dish before serving.
Authentic Italian Spaghetti Sauce
The secret to this simple home-made sauce recipe is getting fresh
tomatoes and adding just the right amount of sugar for a sweet tangy
flavor. This basic sauce is perfect for spaghetti and lasagna.
Ingredients:
1 28-ounce can crushed tomatoes
1 28-ounce can stewed tomatoes
1 pound ground beef (all lean)
2 white onions, chopped
2 green bell peppers, chopped
5 cloves garlic, chopped
1 tablespoon dried basil
½ teaspoon dried oregano
¼ cup fresh parsley
2 bay leaves
2 tablespoons white sugar
2 teaspoons olive oil or two tablespoons butter
salt and pepper to taste
Procedure:
Blend stewed and crushed tomatoes in a large electric blender, until no
lumps remain. Set aside or chill inside the refrigerator to preserve
freshness and flavor. Put a large stock pot over medium heat. When hot
enough, sauté onions, pepper, and garlic in olive oil or butter until
golden brown. Make sure the spices do not burn. Add in the ground beef
and stir occasionally with a wooden spoon until cooked. You will know
when the beef is cooked when it shows a uniform brown color. When fresh
meat is cooked, its color should change from red to pink to brown. Next,
pour in the blended tomatoes, add sugar, and simmer in low heat until
sauce thickens. Stir the mixture occasionally to prevent burning the
sauce at the bottom of the pan. Burnt sauce will spoil the flavor by
giving the sauce a bitter aftertaste and funny smell. You will know when
sauce is done when it is thick enough to coat the spoon. Put in basil,
bay leaves, and oregano just five minutes before taking the sauce off
the fire. When done, remove bay leaves, as they can be uncomfortable
when eaten. Sprinkle a dash of salt and pepper before serving.
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