With so many blogs it is almost impossible to know them all. I didn't know Sher at What Did You Eat until this week when news of her passing dominated Twitter and other blogs. She knew my blog and even said nice things about me. I'm sad I didn't get to thank her for her kind words. I'm pleased to be able to participate in this tribute to Sher organised by her food blogging friends with a link to Sher's family provided by Glenna at A Fridge Full Of Food.
I chose a pasta recipe Sher posted on 17th July 2007. I love this passage from the post.
I want a dish that's easy to prepare, with as little cooking required as possible, but the taste shouldn't be compromised in a quest for simplicity. And I want to use some of the tomatoes that are piling up from my garden. Otherwise, I'll use them for one tomato sandwich after another, winding up face down in a gutter with tomatoes, bread, and a mayonnaise jar clutched in my hands. I'm in a 12 Step Program for Tomato Sandwich Addicts, so I know of from where I speak.
I can see Sher had a great sense of humour and I agree with her sentiments - "we should not compromise taste for simplicity".
Spaghetti Aie E Oio with Fresh Tomatoes and Basil.
I have altered the recipe by using grape tomatoes and parsley. Here is Sher's original recipe she adapted from a Marcella Hazan recipe.
1 pound of spaghettini, (thin spaghetti)
salt
1/3 cup extra virgin olive oil
2 teaspoons finely chopped garlic
finely chopped red chili pepper, to taste
1/4 to 1/2 pound very fresh plum tomatoes (or substitute other variety)
a small handful fresh sweet basil leaves
1. Cook the pasta in well salted boiling water. As it does so, core and skin the tomatoes, using a blade peeler--or hold them over a flame briefly until the skin blisters and it can be peeled off. It might be difficult to use the blade peeler if you aren't using plum tomatoes. (Regular tomatoes have thinner skins, using the burner or blanching them for about 20 seconds in boiling water might be better.) After removing the skins, cut in half and seed and juice them, then cut in small dice.
2. Put the olive oil, about 1/2 teaspoon salt, the tomatoes, hot pepper (if using it) and garlic into a large bowl. When the pasta is cooked, drain well and add to the bowl. Add the basil, torn in smaller pieces if the leaves are big. Toss the pasta well, adding more salt and freshly ground pepper to taste. Serve immediately.
Goodbye Sher.
