Friday, August 22, 2014

Wholemeal pasta with vegetable sauce - food with my husband's suggestion

Wholemeal pasta with vegetable sauce / Espaguete integral com molho de legumes

I’ve always believed that one’s love for food is a growing thing: the more you eat, the more you love food (if it is good, obviously).

My sister, for instance, grew up eating different kinds of food, from salads to cake, and nowadays she is not afraid to try something new – she might not like it, but at least she’ll give it a try before saying no. I like to think that she got that from me, that I played an important part in the past so she hasn’t become a picky adult.

My husband, on the other hand, was picky for many, many years and I’m glad he’s been leaving that behind. I’m glad it’s been a natural thing for him and that I have never forced anything – I think that’s the kind of discovery worth doing on one’s own.

I will say, however, that cooking is nowadays much more pleasant.

He’s come from “I don’t like fish” and “is there cilantro in this???” to making suggestions to recipes: as I flipped through Carluccio's cookbook the other day, I showed him a beautiful photo of spaghetti with a vegetable sauce (I’m not the only visual person in the family), then waited for his reaction – he said “that looks good – why don’t you add some cherry tomatoes to it?”

That coming from the guy who used to avoid tomatoes of all kinds like the plague. :)

So I made the pasta and followed Joao’s suggestion, but roasted the cherry tomatoes till they were soft and tender – that way they would mingle with the spaghetti better. His idea was pretty delicious, I have to say. :)

Wholemeal pasta with vegetable sauce
slightly adapted from the wonderful Pasta: The Essential New Collection from the Master of Italian Cookery

200g cherry tomatoes
extra-virgin olive oil, for drizzling
salt and freshly ground black pepper
300g dried wholemeal spaghetti
handful fresh basil leaves, torn
60g parmesan, freshly grated

6 tablespoons olive oil
2 onions, finely chopped
4 fat garlic cloves, finely chopped
2 medium carrots, peeled and very finely chopped
2 celery stalks, very finely chopped
4 medium ripe tomatoes, seeds removed, finely chopped

Preheat the grill in the oven. Cut the cherry tomatoes lengthwise and place them cut side up onto a baking sheet. Drizzle with the extra-virgin olive oil and sprinkle with salt and pepper. Grill for about 10 minutes or until soft. Set aside.

In the meantime, make the sauce: heat the oil in a large saucepan and fry all the vegetables until soft, 10-15 minutes – season with salt and pepper halfway through the cooking time.

Cook the spaghetti in plenty of boiling salted water for about 8–10 minutes (follow the instructions on the packet), or until al dente. Drain, save some of the cooking water, and mix the spaghetti with the sauce, basil and parmesan (the cheese will make the sauce creamier) – add a bit of the cooking water if necessary. Transfer to warmed plates, top with the cherry tomatoes and serve at once.

Serves 4

1 comment:

Laura (Tutti Dolci) said...

I love a light and fresh pasta dish like this!

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