Of cherry tomatoes and custard

If I had a world of my own, everything would be nonsense. Nothing would be what it is, because everything would be what it isn’t. And contrary wise, what is, it wouldn’t be. And what it wouldn’t be, it would. You see?
~ Lewis Carroll, Alice in Wonderland

Status of cookbook project: 19% complete! I am sitting here typing with a celebratory glass of red wine, feeling pretty pleased about this!

This evening from Tessa Kiros’ “Falling Cloudberries”:
#30 Daniele’s Tomato Pasta – Page 301
#31 Creme Caramel – Page 369

The pasta (see below for recipe) is so simple, and perfect for Summer. If I was a Queen of sorts, I would greet my people with a holy kiss of fresh basil and crown them with cherry tomato crowns. As it turns out, it is fortunate that I am not a Queen (for the people’s sake), and only my spaghetti stood to gain from my tomato and basil extravagance.

Tomatoes should be kept unspoilt and uncooked, and fresh basil should be used where possible (as opposed to dried).

    Recipe for a simple summery pasta adapted from Tessa Kiros’ “Falling Cloudberries:
    Ingredients:
    14 ripe cherry tomatoes, halved
    30 capers, rinsed and squeezed dry
    1/2 cup extra virgin olive oil
    4 garlic cloves, crushed and loosely chopped
    8 basil leaves, torn
    300g spaghetti
    Method:
    Put all the ingredients except the spaghetti in a bowl and season with salt and pepper. Leave for at least an hour to let the flavours mingle. Cook the spaghetti in a large pan of boiling salted water, following the packet directions. Drain and add to the tomato sauce, tossing well to coat the pasta. Serve immediately with a handful of grated parmesan on top.

    Serves 3.

Dessert is still baking in the oven as I type this, but it has been fun to make so far! Kind of creme brulee-ish, minus the complications!

[edit] whoa… sweet. Way too sweet.

[/edit]

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