Enter your email address:

Delivered by FeedBurner

 Subscribe in a reader

Add to Google Reader or Homepage

Add to Technorati Favorites


Sunday, September 9, 2007

Quick Weeknight Meal

We can be so pressed for time in the city that even taking an hour to enjoy the simple pleasure of a meal can be a luxury. I try to make time at least two nights a week to truly cook, not just through something together. It is something that I enjoying taking the time from the fast bustle of New York City to do.

Since Octavio can work late hours sometimes an elaborate meal is out of the question, because we would much rather spend the time eating and catching up on the day than in preparing the meal. This week I made a simple tomato sauce that takes less than 20 minutes to prepare but still tastes like it was simmered for much longer.

Simple Basil Sauce for 2

4 ripe Roma or Plum Tomatoes chopped
1/2 cup of white wine
2 tablespoons heavy cream (you can leave this out but it adds a richness to the sauce)
2 tablespoons tomato paste
2 tablespoons extra virgin olive oil
8-10 fresh basil leaves
Juice of half a lemon
1 shallot finely sliced
2 cloves of garlic pressed or finely chopped
pinch of red pepper flakes
sea salt and pepper

half a pound pre-cooked frozen shrimp

4oz - 2 servings of thin spaghetti

In a medium sauce pan, heat the oil over medium low heat and soften the shallot. Add the garlic and cook until the garlic is also soft and aromatic. Add the tomatoes and cook until they begin to release the juices, add the lemon and wine. Stir in the tomato paste and season with salt pepper and the red pepper. Simmer for about 10 min until the tomatoes are soft but still hold their shape.

While the sauce is simmering, thaw the shrimp under cool water and begin to boil the water for the pasta.

Add the cream to the sauce and raise the heat, add the shrimp and cook until the sauce is reduced and becomes a bit thicker and the shrimp are heated through. Boil the pasta. Add the fresh basil last by shredding it with kitchen shears into the sauce. Cook two more minutes to release the flavor of the basil.

Spoon over the pasta, serve with more basil on top and fresh grated hard cheese like Asiago or Pecorino.

No comments: