If you haven't seen the "Techniques" episode of Anthony Bourdain's No Reservations, you should keep an eye out for it. It's not only one of the best episodes of this series, but hands-down some of the best 60 minutes of culinary instruction I've ever seen on television.
One of the foods covered in the episode is red sauce. Presented by Scott Conant of New York's Scarpetta restaurant, red sauce is made in a way that's easy to prepare at home. I modified this recipe to use canned tomatoes from my grandparent's farm in Jonesborough, TN (as opposed to all fresh - though I did supplement with 1.5 fresh tomatoes), and did not have any garlic around, but otherwise stuck to the basic recipe/technique.
After a few other attempts at a homemade red sauce, I finally got close to what I am looking for with this process. Basically you cook down your tomatoes for 45-60 minutes with salt and add a basil and red pepper flake (and garlic, ideally) infused olive oil, plus a pinch of additional red pepper flake. Combine cooked noodles (I used parpadelle noodles for this preparation) in a saute pan with the sauce and toss with fresh chopped basil fresh grated parmesan. Delicious!
No comments:
Post a Comment