Fire and Ice Spaghetti

This is a fiery Puttanesca-style spaghetti sauce, mellowed down by cool, fresh diced tomatoes. The tomatoes play off and tone down the spicy sauce, whose edges are also rounded with freshly grated Gruyere (Swiss) cheese, and fresh basil chiffonade.

Sauce:

2 Tbsp olive oil

2 Tbsp butter

3 cloves garlic

1 Tbsp fresh rosemary leaves, minced

1 Tbsp fresh thyme leaves, minced

2 Tbsp tomato paste

1/2 cup dry white wine

2 tsp anchovy paste

2 tsp harissa paste (I used Trade Joe’s) or to taste (or favorite hot sauce)

1 cup finely shredded Swiss cheese

8 oz spaghetti

1/4 cup sliced, pitted Calamata olives (optional)

1/3 cup fresh basil leaves, cut in chiffonade

1/2 cup finely shredded Gruyere or Swiss cheese

2 plum tomatoes, diced

Bring a medium pot of well salted water to the boil for the pasta.

Meanwhile, make the sauce. Melt the butter in the oil in a small saucepan. Add the garlic, rosemary and thyme and cook 2-3 minutes over medium heat, stirring constantly. Add the tomato paste and push it into the pan. Cook another 2-3 minutes until the paste darkens and becomes aromatic.

Now mix in the wine, anchovies paste and Harissa. Whisk together and simmer over low while you cook the spaghetti.

Cook the spaghetti to al dente. Reserve about a half cup of cooking water. Drain the pasta and return to the pot. Pour in all the sauce and mix well with tongs. Add enough cooking water to make a glossy sauce. Gently toss in the basil and most of the cheese.

Turn into a serving bowl and garnish with a basil sprig, remaining cheese and the diced tomatoes.

Serves 4.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Vinaigrette Erique 2.0

From the archives: Making a really, really good vinaigrette has been a craft in my family, and in my in-law family for generations. My late uncle, Jeannot, and Father-in-law, Bernard, (both best of friends) were each geniuses at the vinaigrette. And they both taught me. I have to say my siblings along with my sisters and brothers in-law do really now carry on the tradition as I strive to as well. In our family cookbook "Cuisine Encore" I published my go-to vinaigrette - a basic version taught to me by my French mother, Monique. It's great, yet I have been looking for something slightly more modern and upbeat. So I merged Asian rice vinegar into the mix along with fresh (not powdered) garlic with the Dijon mustard, and toned down the salt. Make it your own. I now have what I think is an even better basic vinaigrette, today. Talk to you tomorrow! 1/4 cup cider vinegar 1/4 cup seasoned rice vinegar 1 generous tsp Dijon mustard 1/2 tsp salt 1/2 cup ca...

Baked Grouper with Mushroom Wine Sauce

Fresh fish baked in a creamy mushroom sauce is always a rich reward after a hard day's work. 3/4 lb grouper (or other favorite white fish) cut into 2 portions Sauce: 2 Tbsp butter 1/2 cup onion, very finely diced 2 cloves garlic, minced through a press 1/3 cup pale dry sherry or dry white wine 1/3 cup half and half or cream 1 Tbsp corn starch 1 4-oz can mushrooms, drained and liquid reserved Preheat oven to 375F. Sauté the onions in the butter, in a sauce pan for about 8-10 minutes, until slightly caramelized. Add the garlic and cook for about 2 more minutes. Add the sherry and half and half, and bring to a gentle boil. Whisk together the mushroom liquid with the cornstarch in a small bowl. Whisk this mixture into the boiling sauce until thickened. Add mushrooms and salt and pepper to taste. Adjust thickness with wine, water or chicken broth if necessary, or allow sauce to thicken more by reducing slightly. Lay...

Cuisine Eric

Search This Blog