Comments on: spaghetti with fresh tomato sauce and basil

By: cook eat FRET - buddha and bradley

cook eat FRET - buddha and bradley — Tue, 27 Jul 2010 15:36:23 +0000

[...] dear readers, allow me to give you this repeat recipe from nearly a year ago. it’s just that [...]

By: Ian

Ian — Mon, 26 Apr 2010 12:22:47 +0000

Claudia:

I made a lovely fresh plum tomato sauce last month with some decidedly odd additions (black beans and garbanzos) and I was in a hurry so I didn’t skin the buggers. I was more than sorta upset with the look of the sauce. It still tasted great, but for want of three minutes or so it was not so pretty.

By: Anthony

Anthony — Sun, 25 Apr 2010 14:36:23 +0000

The simplicity of this really does speak for itself.

I was surprised the first time I saw an Italian chef use butter in his tomato sauce. But, then I tasted it — and wow, it was beyond words.

Great ingredients really do speak for themselves. It would pain me to leave out the garlic, but for some reason I can see it here. Either that, or you made a pretty good case for yourself.

Now — peeling tomatoes??

By: Karen

Karen — Sun, 25 Apr 2010 08:10:56 +0000

We just made this dish tonight – great recipe! Really, really good. So simple, quick, and tasty. We made it with no additions and I’m glad we did! Thanks for the great post!

By: jason

jason — Tue, 29 Dec 2009 13:48:47 +0000

Yum! I love simple well executed recipes!

By: claudia

claudia — Sun, 20 Dec 2009 02:35:06 +0000

lamberto – no no… the basil on top was just a garnish. the chiffonade of basil is tossed into the sauce itself at the end! you can even see one little bit of it there in the pic!

By: Lamberto

Lamberto — Sun, 20 Dec 2009 01:52:00 +0000

I’m confused… you said not to change the recipe and then I witness the photo and BAM! You changed the recipe! That basil is not chiffonade cut! Okay… okay… I’m being picky… but since we are changing things… I made it again and instead of using butter, I added just a touch of cream (panna) at the end. Wow… it was a little bit more delicate and quite lovely. What can I say… it’s like the classic, “Dont look down”… you say that and that will be the first thing I’ll do…
: )

Love your blog….

By: we are never full

we are never full — Sun, 08 Nov 2009 17:47:05 +0000

where are ya girlfriend – miss you around these parts. get your blogging butt going again!

By: Karine

Karine — Wed, 04 Nov 2009 02:35:49 +0000

These pasta seems to have a fresh flavor! Thanks for sharing

By: ntsc

ntsc — Tue, 03 Nov 2009 16:24:26 +0000

My wife made up a large batch of tomato sauce in the early fall, and I canned it for her.

No it isn’t fresh, but it is good.

By: FRESH LOCAL AND BEST

FRESH LOCAL AND BEST — Mon, 02 Nov 2009 22:03:30 +0000

I’m impressed with all the effort you put into this dish! It looks fabulous!

By: democommie

democommie — Thu, 29 Oct 2009 01:20:45 +0000

Claudia:

By: table kitchen

table kitchen — Mon, 26 Oct 2009 03:36:13 +0000

I really admire the people who uses true tomatoes for their pastas! I never liked spaghetti sauces in packs but I have no choice since I never had the patience to use true tomatoes!

By: SpinachTiger

SpinachTiger — Sat, 24 Oct 2009 23:00:53 +0000

I’m a simpleaholic lately. But simple means focused. You can’t miss a beat and you didn’t.

By: Laura @ Hungry and Frozen

Laura @ Hungry and Frozen — Sat, 24 Oct 2009 00:07:39 +0000

Feel like I haven’t read anything on this blog for too, too long.

This pasta looks beautiful, and talk about simple… I always forget how not-an-issue it is to skin tomatoes.

I could deal with not adding garlic to the sauce but would have to struggle not to add more butter. I guess because my life is one long struggle not to add more butter to things…looking forward to your next post

By: Jen MArzolla

Jen MArzolla — Mon, 19 Oct 2009 21:35:52 +0000

I love scarpetta , check out http://pardonthatvine.com/ to find a wine for this great food. very unique video website

By: Jen MArzolla

Jen MArzolla — Mon, 19 Oct 2009 21:32:52 +0000

Scott Contnant is best chef in city….to find a great wine to go with this great food check out http://pardonthatvine.com/….enjoy.

By: Angela

Angela — Mon, 19 Oct 2009 13:50:51 +0000

I love, love, love a simple pasta dish. I have my file of quick and easy delicious meals for the nights when I’m just not up for it.

By: Yesica N. Cook

Yesica N. Cook — Sat, 17 Oct 2009 23:18:49 +0000

Looks fantaaaaaastic, I can’t eat garlic, and love peeling toms, so this is perfect! Thanks for posting.

By: lo

lo — Sat, 17 Oct 2009 23:17:18 +0000

The simplicity of this really does speak for itself.

I was surprised the first time I saw an Italian chef use butter in his tomato sauce. But, then I tasted it — and wow, it was beyond words.

Great ingredients really do speak for themselves. It would pain me to leave out the garlic, but for some reason I can see it here. Either that, or you made a pretty good case for yourself.

Now — peeling tomatoes??

By: Barbara Kiebel

Barbara Kiebel — Sat, 17 Oct 2009 23:15:39 +0000

Sounds great and I get the notion of ‘just leave it alone.’ I make a great, simple pasta of tomato, onion and butter and everyone advises to add basil, garlic, etc. I love those too, but sometimes the best of simple ingredients need to be left alone!

By: Howard

Howard — Sat, 17 Oct 2009 23:14:45 +0000

Skin 35 or 40 lbs. to can and this is nothing. Looks great.

By: Satisfied

Satisfied — Sat, 17 Oct 2009 23:13:38 +0000

We just made this dish tonight – great recipe! Really, really good. So simple, quick, and tasty. We made it with no additions and I’m glad we did! Thanks for the great post!

By: Ethel

Ethel — Sat, 17 Oct 2009 23:12:42 +0000

I loved the photo for openers. Ok, I will first peel a tomato to test my skilll. I ate in the new A Voce in NYC and with the branzino they peeled tiny red and yellow grape tomato’s and had them all around the fish. Looked like scooped tiny watermelon balls. Beautiful and tasty.
This pasta dish in it’s simplicity has to be a big winner even without garlic. Looks delicious too.

By: Lynn D

Lynn D — Sat, 17 Oct 2009 23:11:04 +0000

Shuna at Eggbeater convinced me to peel tomatoes for just about everything (including a salad)! She thinks the skins are like pantyhose and she’s right.