I am always on the lookout for simple delicious recipes. And I am indeed a pasta lover. Pasta dishes are usually simple, no? I usually see the TV chefs creating their simple tomato sauces, which in my humble opinion are not that simple… onions, garlic, celery , carrots.
I’ll be honest, I tried Giada DeLaurentiis recipe once, and I was not impressed by the flavor after the amount of chopping that went on.
I decided to take a stab at creating my very own simple version of tomato sauce. I used something I am not very likely to have in my pantry, canned tomatoes. I used a 28oz can of organic San Marzano tomatoes with the can lined with something white to prevent the tin metals to go into the acid tomato juice inside. But I just have heard soooooo much about these San Marzano tomatoes I just had to give it a try.
I tried this sauce with a new kind of spaghetti I found at a specialty store – Kamut, a different type of grain, apparently available in Egypt since the time of the pharaohs. I liked it a lot. I read that Kamut is in the wheat family, very much like spelt, but better tolerated by people with wheat allergies. I do not have those sensitivities usually, but there are times I want to experiment with other grains and give traditional wheat a rest.
Kamut Spaghetti with Simple Tomato Sauce
28oz can of organic San Marzano tomatoes, whole 2 tbs extra virgin olive oil 3-4 cloves of garlic, sliced Basil – fresh preferably about 10-12 leaves, but I used dry – about 1 tbs – and worked great Salt and Pepper to taste ¼ box of organic Kamut Spaghetti – I used DeCecco brand
- In a large pot over medium heat, pour the olive oil and sauté the garlic slices and about 1 tsp of salt for about 2-3 minutes, until the garlic is taking some color.
- When you open the tomato can, take kitchen shears and cut the tomatoes somewhat. I have also seen Tyler Florence dumping them onto a bowl and smashing them with your own hands. It sounds very appealing, but that’s another bowl to wash up. When I have the kitchen staff Tyler has, I’ll do it his way.
- Pour the tomatoes in the pot. Add some more salt and pepper to taste. Let the tomatoes simmer uncovered for about 15-20 minutes.
- Check the seasoning. Add more salt or pepper if needed. Add the basil – dry or fresh. Let it wilt a bit for a few minutes.
- With an immersion blender, blend the tomatoes into a pureed sauce. The color of the sauce will change, from an intense red to an orangey color. Don’t be discouraged by that. The garlicky flavor rocks!!!
- I just let it simmer about 5 minutes more and turn off the heat.
- Meanwhile, boil a large pot of water for the pasta. Salt the water well before adding the pasta. It takes about 12 minutes to cook al dente.
The sauce recipe makes way more sauce than for one serving of pasta… so I transferred most of the sauce to a container and transferred the cooked drained pasta to the pot with the remaining sauce. Use the amount you deem necessary to dress your noodles.
I dressed with a dollop of yogurt cheese instead of adding the traditional Parmesan cheese, given I am on a no-cheese-phase in my life right now… believe me, I did not miss the Parmesan and the tangy taste was a sure plus.