Spaghetti with Roasted Cherry Tomato Sauce

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Heat oven to 350.

Roast 2lbs of cherry tomatoes with 1/4c olive oil, 1/2c rinsed capers, 3 cloves of sliced garlic, 1/2tsp red pepper flakes, salt and pepper for 35-50mins.

Chop 1/4c of kalamata olives, toast 1/3c pine nuts and shred 1/2c parmesan.

Set water to boil. In the last 10 mins of roasting, add 1lb of spaghetti to the water. I used whole wheat and it turned out well.

Drain pasta when al dente and put it back into the cooking pot. Take the cherry tomatoes out of the oven and dump them into the pasta. Toss.

Serve with olives, pine nuts and parmesan.

 

*I think you could roast the tomatoes on the stovetop with a nice big pan and end up with the same style of sauce.

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The best bolognese

Currently, I’m at my kitchen table, alternating between devouring a bowl of sauce with pasta and typing up this post.

But before I get to this sauce, which is the most delicious bolognese I’ve ever made at home, I want to tell you what else we’ve been cooking and how that bread turned out. It turned out really well, see?

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A nice thick, crisp crust, lots of air bubbles, showing off the rise created by less than a quarter teaspoon of yeast. The bread tastes buttery and wasn’t too dense or damp. ¬†We ate it with olive oil, balsamic, salt and pepper. This is my favourite way to enjoy this kind of bread. In my opinion, sourdough doesn’t lend itself to carrying the flavour of olive oil as well. Too many competing interests.

Speaking of bread, my partner made pizza dough this weekend. You’ll have the recipe for that eventually. It’s also by Ken Forkish, and we never split this one in half. There is always room for more pizza. Plus, any leftover dough can be used for focaccia the next day. Last summer, we made a tomato passata and canned it. We’ve been cooking it down to use as pizza sauce whenever we need it. Yum.

Yesterday we fried up a basa filet in a beer batter. We loaded up the filets with guacamole, pickled red onions and pico de gallo. My kind of lunch. A few days before that I made Nanaimo bars, but if you can believe it, they weren’t really junk food. I wouldn’t eat them for breakfast, but they certainly weren’t too bad for a snack (recipe coming soon).

Back to today’s adventure: bolognese. This recipe is from Cook’s Illustrated magazine, and if you’d like to learn about the science behind cooking and baking, the folks who contribute are the people to go to. For example, the reason you’re mixing baking soda into the ground beef is that “the alkaline baking soda can raise the meat’s pH, helping it retain moisture (without affecting the sauce’s flavour).” (p 8, Cook’s Illustrated vol 144). It’s fun to read, and the recipes are foolproof.

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