Spaghetti

I spent some time living in Europe. I became very good friends with an Italian who has a lot to do with how and why I cook today. His passion was for Italian food, and he made amazing pasta. It opened my eyes. This recipe is largely influenced by him with a lot of my own twists in it.

Ingredients

  • 15-20 Roma tomatoes, diced (Romas have less juice and more pulp so they will form a sauce faster)
  • 4-5 Cloves of garlic, minced
  • 1 Zucchini, diced
  • 1 Large yellow onion or 2-3 shalots, diced
  • 1 bunch basil, chopped
  • 1 palmful of sunflower seeds, chopped
  • Olive Oil
  • Salt and Pepper
  • Good quality Spaghetti Noodles (I use barilla)

Directions

  1. Put a deep fry pan on medium heat
  2. Once hot add olive oil and garlic
  3. Once the garlic becomes fragrant, but not browned, add the tomatoes
  4. Leave for about 10-20 minutes until the tomatoes start to break down
  5. Add the zucchini and allow to soften
  6. Put a pot of water on the boil, add a palmful of salt (The may seem excessive, but is very necessary)
  7. Once boiling add the pasta and cook to package instructions, careful not to overcook, and drain
  8. It is important to try to time the sauce and noodles so that they finish cooking at about the same time
  9. Once the pasta starts to form a sauce like consistency, remove from heat and add the basil and sunflower seeds (Adding the herbs after cooking helps them to keep their flavour and creates a fresher taste)
  10. Toss the noodles with the sauce and serve

If you are in a hurry you can add tomato paste to thicken the sauce. I use pecorino cheese on top instead of Parmesan. What ever you do, do not ruin the dish with that fake Parmesan that is already shredded. It is far better to keep a piece of cheese and shred it as you need it. Parmesan and pecorino are both hard cheeses and will keep in the fridge for a long time.

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