(As with the last couple posts, this looks longer, but it's because I added a number of pictures while I was preparing. I have been receiving a lot of feedback that the pictures actually help to illustrate the recipes, so I've kept them.)
That being said, I did get a question/request from a friend on how to make a simple spaghetti dish so she wouldn't have to buy it in a box and/or jar. Now when it comes down to it, everyone and their mother's brother has "The Best Spaghetti/Marinara Sauce" recipe (actually, Marinara is technically incorrect, but we'll get to that another time) and that's totally fine, go ahead and use it. Me, I like this one because it's extremely flavorful, SUPER simple, but also just complicated enough that it feels cool to make. Make this for someone special and chances are, they'll notice it tastes better than normal.
Before I begin, there are 3 things to keep in mind:
- You'll notice my recipe calls for "2" bottles of wine. Now, one of them is optional to not only add to the sauce if you like, but it can also be served with the meal at the end. The SECOND bottle is NOT optional, as this is what you drink while you're cooking. This is your fuel.
- You need good music in the background while you cook. Music and wine were created to be a key element in Italian cooking. My choice for tonight is "Smooth Grooves" - a tremendous Jazz instrumental collection. (If you read my other blog about my last run-in with music and cooking, let me reassure you that I can already tell my neighbors are going to get another poignant look at the Dancing Dweeb next door tonight.)
- Get yourself an apron. It's inevitable that once your sauce starts to "blorp" (word I made up to describe the sound it makes when those deep bubbles begin to surface from within the sauce.) you're going to get blowback and you don't want to ruin a good shirt. In case you think I don't take my own rules seriously:
Yes..that's a Three Stooges apron...
If you're making this for someone, go the extra mile with the little things: keep your soft music playing in the background, ensure you have plenty of wine (or grape juice if they don't like alcohol), candles are always a nice touch, a little wicker basket to serve the breadsticks in can be purchased for about 5 bucks at Target, and don't forget to save some of your chopped herbs for garnish just before serving. Geez...I am so romantic. If I wasn't already myself, I'd ask me to marry me. Now let's get cooking...
Elegant Spaghetti & Marinara
Ingredients:
- 2 Bottles-Red Wine. I prefer a room temperature Merlot. (Save a bottle for serving with dinner.)
(Red Sauce - "Marinara")
- 1-28oz. Can of Whole Tomatoes (Spend the extra buck, and get the best on the shelf. Trust me.)
- 1-6oz. Can of Tomato Paste
- 4 Cloves Garlic, Chopped
- 1/4 Cup Fresh Basil, hand torn
- 2 Tbsp - Fresh Parsley, chopped
- 1 1/2 Tsp. Oregano
- 1 Tsp. Sugar (Blasphemy! I know, traditional red sauces use diced carrot for their sugars to counter-act the acid of the tomatoes, but I don't have a food mill and neither do most people, so sugar will do. You don't like it? Go buy one of Batali's cookbooks...)
- About 1/4 Cup of the wine you should be drinking while making this. (*Optional)
- Blender
- Extra Virgin Olive Oil
- 1/2 Tsp. Red Pepper Flakes (Optional, but it gives the pasta just a hint of a kick. Awesome.)
- 1# Spaghetti Noodles
- Kosher or Sea Salt (For the pasta water)
How To Make:
- Open your can of whole tomatoes and DON'T drain the water. Instead, dump the entire contents into your blender. Blend on low until completely smooth - about 30-40 seconds. Leave in blender and then chop your garlic.
- (Here's one secret I use for awesome flavor) Pour enough olive oil to coat the bottom of a medium saucepan and add the garlic - THEN bring heat up to medium-low. By doing this, you are infusing the garlic flavor with the oil and it pays off tenfold. Allow garlic and oil to warm up about 3-4 minutes. Don't go more than 5, or the garlic will burn and leave you with a bitter tasting sauce. If you're using the wine to cook with, add it now.
- When garlic is ready, add the blended tomatoes, tomato paste, parsley, oregano, and sugar and stir. Take your basil, and tear off bits about 1/4"-1/2" thick and add directly to the sauce - reserving a leaf or two to garnish at the end. Stir over medium heat until it "blorps" - about 8-10 minutes. Reduce heat to low and simmer 25-30 minutes.
- *Why "hand-tear" as opposed to chop? Chopping basil actually bruises the leaves. You get the licorice-type taste, but it begins to lose it's aromatic properties.
- Begin to bring a large stock pot of water up to a boil for the noodles. When the water starts boiling, dump a good handful of salt into it. This is your only opportunity to season the pasta - if you don't, you're left with a bland tasting noodle under an impressive red sauce. Keep your pasta whole if you like wrapping it around your fork and add it to the water. Reduce heat just a touch and stir - boiling 6 minutes. (It'll finish in the saute' pan....yes...the saute pan: secret #2 about this dish.)
- When pasta is done, drain but don't rinse - leave in the colander. Then pour about 2 Tbsp. olive oil into a medium saucepan along with the red pepper flakes and heat over medium for 1 minute. Add the pasta and stir until it's well combined. Add about 1 cup of the red sauce and stir in the pan for about 1 more minute until well combined. Pour into serving dish and garnish with remaining chopped parsley and basil leaves. It is so worth the effort...
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Garlic-Butter Breadsticks
Ingredients:
- 3 1/2 Cups All Purpose Flour
- 1 1/2 Cups Warm Water (Not hot, not cold)
- 1 Tbsp. Sugar
- 1 Tbsp. Active Dry Yeast
- 1/2 Tsp. Salt
- 2 Tbsp. Butter
- 1/2 Tsp. Garlic Powder
- 1 Tsp. Vegetable or Canola Oil
- Combine the yeast, water, and sugar in a large bowl. Stir quickly and allow to sit for 10 minutes so the yeast can do it's thing. When the the ten minutes are up, begin to slowly add the flour, 1/2 cup at a time - stirring to combine. Once all flour is combined, use your hands (if necessary) to smooth out the dough into a ball - it might be a little sticky, that's ok.
- Pour about 1 Tsp. of the oil into a medium bowl and smear it with your hands to cover the sides. Add the dough and cover. Allow to rise 50 minutes.
- When dough has risen, pour it out onto a slightly floured surface. Add a sprinkle of flour to the top of the dough and roll out with a rolling pin to make somewhat of a rectangle. With a pizza cutter, slice even strips up the length of the dough to make 12-16 evenly sized strips. Pull strips apart and twist in opposite directions with your fingers to add a bit of a twirl to the dough.
- Spray your cookie sheets with cooking spray and add your strips, doing your best to space them so they don't touch. Cover again and allow to rise 35 minutes. During the last 10 minutes of rising, preheat your oven to 425.
- When oven is preheated, add the breadsticks to it and allow to cook 10-12 minutes until risen and golden. While breadsticks are cooking, place your butter in a microwave safe bowl and melt (about 20-25 seconds). Sprinkle your garlic powder in and stir to combine. When breadsticks are done, brush them with with the garlic butter immediately and prepare to serve.
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