Saturday, September 14, 2013

tangy tomato pasta

*** Recipes Tutorials ***

  • 6 oz. thin spaghetti
  • 3 Tbsp olive oil
  • 1 clove garlic
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp salt
  • ¼ tsp dried rosemary
  • ¼ tsp dried thyme
  • a pinch crushed red pepper
  • a few cranks pepper mill
  • 3 oz. tomato paste
  • ½ tsp honey
  • 3 oz. feta cheese

  1. Fill a large pot with water and bring to a boil over a high flame.
  2. While waiting for the water to boil, begin the tomato sauce in a separate skillet. Mince a clove of garlic and combine it with the olive oil, basil, oregano, salt, rosemary, thyme, crushed red pepper, and cracked black pepper. Heat over a medium flame. Stir the mixture and allow it to start sizzling. Stir and sizzle for about one minute.
  3. Add the tomato paste, turn the heat down to medium-low, and continue to cook and stir until the mixture turns a darker shade of red (about 2 minutes more). Turn off the heat and then stir in the honey.
  4. When the water begins to boil hard, add the spaghetti. Cook for 7-10 minutes or until tender. Once the pasta is tender, drain briefly and then add it to the skillet with the tomato sauce. Stir to coat. (Reserve about ½ cup of the starchy pasta cooking water to add back into the pasta if it becomes dry while mixing with the tomato sauce).
  5. Crumble about 2 ounces of feta cheese into the skillet and stir to combine. Divide the pasta onto individual plates and crumble about a ¼ ounce more of feta over top of each serving. Enjoy!

*** Recipes Tutorials ***

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