The best & easiest pasta recipe ever

Earlier this week, I promised to provide you with the easiest pasta recipe ever. So, here you go: This is not only the easiest, but also the best pasta recipe for Spaghetti al pomodoro for two people.

You need:

A 500 gr package of Spaghetti

(go for an Italian brand like Barilla or De Cecco. If you have any chance, buy them at an Italian importer, cause they make the pasta differently for different countries - in Canada e.g. the pasta is more doughy and it's a lot harder to cook it perfectly "al dente")

About 4 tomatoes
(or, if the season's not right a can of tomatoes, preferably "pelati")

Half an onion

1 garlic clove

Olive oil "extra vergine" (Actually, for cooking a lower quality level of olive oil would do it, too. But seen that I love adding another shot of oil to the pasta when it's done, I prefer this best of all olive oils)

Salt & pepper

You don't need any cooking skills in order to do the following:

Take a large and a small pot. The large one, you fill with water and add a handful of salt (yes, right, it takes a lot of salt). Put it on the stove at the highest temperature and cover it with a lid.

While the water is getting heated up, mince the onion and garlic and chop up the tomatoes. Put the small pot on the stove, and cook the onion and garlic in olive oil until they soften and turn goldish-brown. Then add the tomatoes, season to taste with salt and pepper and let the whole thing cook at medium temperature until the pasta is done.

When the water is boiling, put the Spaghetti in the pot and cook them as long as indicated on the package. It is important though to stir the pasta resolutely in the beginning, so it doesn't stick together. And you do wanna start trying single noodles 2 minutes before the indicated cooking time is over, to make sure it turns out "al dente" (= literally means "to the tooth" and refers to the texture of the pasta, that should show a slight resistance in the center when chewed). Once, you think the pasta has the ideal consistency, strain it and add a shot of olive oil.

Mix it up with the tomatoe sauce and here you go: super easy, super delicious Spaghetti al pomodoro!

A couple tips:

• In order to make sure, whatever you cook turns out the way you like it, you have to taste it over and over again throughout the whole cooking process and then change it if it's not there yet!
• There is nothing you can do, once you find out in the end, that the pasta is not salty enough. So make sure, there is a lot of salt in the water, you even might wanna taste the water, that should remind you of seawater. If then, the pasta turns out oversalted, wash it down with warm water after cooking (that might not take away all the saltiness, but at least make the pasta edible).
• Sky really is the limit! You can modify this recipe according to your taste and cravings: Use more or less onions and garlic. Add whichever herbs you feel like, rosemary, thyme, oregano, basil, parsley...Add olives. Add capers. Spice it up with chilli. Add ricotta. Chop up some mozzarella and spread it over the pasta. Use your imagination!

I just thought I'd share this...

Look at this and try not to drool. Impossible huh?

It's a perfect example of a typical Italian breakfast. Most definitely not healthy (and it's a secret how the very same Italians often keep a Dolce & Gabbana runway silhouette) but so delicious!

Now imagine a foamy/creamy cappuccino with it and there you go with

 la dolce vita.

chocolate croissant

Pasta al pomodoro: sky's the limit.

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There are only a few dishes in the world, which I could eat every single day for lunch and dinner - maybe not for breakfast though. On top of that list stands the incomparable and inevitable pasta al pomodoro! This week we are going to provide you with the easiest pasta recipe ever. So stay tuned!

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Bartlmäh: the heyday of traditional celebrations on Ritten

After the 15th of August, the Kirchtag in Oberbozen, the 24th is another red marked day in the traditional party season here. I'd even say marked in all rainbow colors, blinking and with glitter as "Bartlmäh" is the biggest and most popular outdoor Dirndl or Lederhosen event in the area.

Historical background

The day, the animals were brought down from the alpine pastures where they spent the hot summer time, has always been a big celebration day. Not only had the lonely life of the herdmen, far away from family and friends on the mountain pastures an end, but of course all the peasants came to check on their animals and bring them home.

Shocking but true, this reunion of the sheperds, encounter of all farmers around and symbol for the nearing end of the summer turned into a cheerful celebration. Cattle, horses and other farm animals were traded, merchants offered their goods, everbody enjoyed food and drinks and the corner stone for marriages or the one or other scandal was laid.

On Ritten this "Almabtrieb", the day the livestock is chased down from the alpine pastures, falls on the 24th of August, the day of Saint Bartholomäus. And there we find the reason for the strange name, in the German dialect spoken around here, the holy man's name sounds like "Bartlma" or Bartlmäh".

And today?

Nowadays people in the area still pilgrimage up the alpine grassland. Not because many of them are interested in checking on their cows' health condition. Or because many would even touch a cow willingly. But because it's a big party with lots of good food and even more good beer. Cattle and Haflinger horses are still chased down into another and lower pasture, traditional music bands play and Alphorns' tooting is heard in the summerwind, accompanied by the rhythmical snapping of the whips.

5 things from Canada

last week I got 5 "things" from Canada which I love:

50 % of The mashup mission

...have been in Canada and the USA for the last 2 weeks. Stay tuned for her stories

the man

...FINALLY came after a long time of training in his home country. 

maple syrup

...of course! But not just any maple syrup, it's a special kind made on a Mennonite farm in Elmira, Ontario. Organic, amber and delicious!

Crabtree & Evelyn cosmetics

For the skin care products the firm with its holding company in Kuala Lumpur and day-to-day-operations based in the US and UK uses, according to the information on the website, more than 160 "natural botanical ingredients". I don't know if that is true, but I love the smell of the products and how soft they make my skin.

Reese's

It doesn't matter if you go for the traditional Peanut Butter Cups, the Reese's Pieces, which were even mentioned in the movie E.T. or the smaller Reese minis, they all are a dream of peanut butter and chocolate.

the health benefits of pasta

Of course there will be a post about pasta. Come on, we're living in Italy and everybody knows about the nutritional benefits of this typical Italian dish.

Many diets discourage you from eating too much of it. But don't forget:

Pasta is rich in carbohydrates, gives the body energy and is therefore the perfect fuel for your workouts.

Pasta is a great source of Vitamin A, which is important for your vision, immune function, skin and cellular health and bone metabolism.

Table taken from here

 

100g of food - Vitamin A in pasta
Pasta, fresh-refrigerated, spinach, as purchased - Vitamin A	25 mcg
Pasta, homemade, made with egg, cooked - Vitamin A	17 mcg
Pasta, fresh-refrigerated, plain, as purchased - Vitamin A	14 mcg
Pasta with meatballs in tomato sauce, canned entree - Vitamin A	14 mcg
Pasta with Sliced Franks in Tomato Sauce, canned entree - Vitamin A	10 mcg
Pasta, fresh-refrigerated, spinach, cooked - Vitamin A	10 mcg
Pasta, corn, dry - Vitamin A	9 mcg
Pasta, fresh-refrigerated, plain, cooked - Vitamin A	6 mcg
Pasta, corn, cooked - Vitamin A	3 mcg
Pasta, homemade, made without egg, cooked - Vitamin A	0 mcg

Pasta provides you with folic acid, commonly known as Vitamin B9. Your body needs it for healthy red blood cells which circulate the oxygen in your body. Not too insignificant, right? Especially during pregnancy folic acid is essential for the fast and healthy growth of your baby as it's a crucial cell division factor. Wikipedia states that:

"Folic acid may also

reduce chromosomal defects in sperm."

So if you're in the "planning phase" of a little one go ahead and serve the father-to-be a delicious pasta-meal. He's going to love it, love you and make love with healthy sperm...

Pasta is a great potassium supplier. Your cardiovascular system and muscles will thank you for it.

Last but not least, pasta is low in fat. Of course it still has its fair amount of calories but if you're mainly watching your fat-intake, pasta is the way to go.

For more "Evidence of Pasta's Health Benefits" you might enjoy reading this, it's a report about how scientists connect pasta with the reduction of the glycemic indes of your meal, how it can be beneficial if you have diabetes and that it might reduce your risk of getting Alzheimer's disease.

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breaking (is) bad!

No, this is not a post about crystal meth, guns and murder. But about a crime, which in Italy is worse than that. Which would make the toughest mafioso cringe. The kind, that puts horseheads, still bleeding, in someone's bed.

BREAKING SPAGHETTI! No kidding. To fit them better in the pot. I thought, the defense: "everybody does that in Canada" was lame, but found out later that it's not far from the truth.

evidence

Only in very few cookbooks it actually says "to be careful not to break the spaghetti when you put them in the boiling water". I'm sure all the others simply assume, no one would ever use such a barbaric technique on the longer members of the innocent pasta species. Don't forget, you decided on the "breed" when you chose it in the store, so now deal with it!

Will it change the taste?

Noooo, probably not. But you'll go straight to Italian food hell.

Isn't cooking all about personal preferences?

Do you eat poutine out of the mixer?

Beavertails stonehard and crumpled up?

Why is it almost impossible to break spaghetti neatly in half?

Because it hurts their feelings.  

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palatable pesto

pesto - another delicious and simple delicacy of the Italian cuisine.

...and what is pesto? It's a creamy yet flakey green paste, which does not only make an excellent pasta sauce but also refines meat, fish, salad, vegetables and caprese. The best part is: it's easily made of basic ingredients.

You need:

200 gram ( 7,14 oz) fresh basil leaves
3 tablespoons pignolia (pine nuts)
3 garlic cloves

100 gram (3,57 oz) Parmesan cheese

                 or 50 gram Parmesan and 50 gram sheep cheese
salt to taste
1 tablespoon pepper (corn)
100 milliliter high quality olive oil

Cut the fresh basil and use mortar and pestle on everything except the oil until you have little flakes. Add the olive oil for a creamy consistence.

Please keep in mind that the fresher and better the ingredients you use, the more delicious your result!

ingredients

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pesto chicken

caprese

variations like tomatoe pesto soon to be posted, stay tuned!

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pretty patio

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piazza vs. patio

Sitting outside while enjoying your coffee, drink or meal in summertime is part of almost every country's culture. Italy and Canada are no exceptions and again, it's the "how" that differs a great deal.

Thanks to our industrious and a little megalomaniac ancestors in Italy, there's a romantic and beautiful piazza around every corner in Italian towns. Typically these piazze show glorious monuments of noble men, facades of the wealthy family's splendid recidences which overcame the centuries and opulent fountains. Tourists come from all over the world to snap pictures of every little detail and ornament so that the most famous ones are usually more than overcrowded. But, as said, there are umpteen in every city so you can always catch a free table and live la dolce vita.

Piazza Navona, Rome

Piazza San Marco, Venice

Piazza Erbe, Verona

 

But what does a folk without ancestral construction-mania do? Right, they create their own, brandnew places to meet friends and live the life called patios. Every house, restaurant and bar has its own outdoor area, furnished to attend the guests' needs of relaxation and party hunger.

private patio 

Toronto, Canada

What's your favourite piazza or patio?

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morning thoughts

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5 souvenirs to bring from Italy

1. A bottle of wine – Of course! If you prefer red wine get a bottle of Tuscan Brunello di Montalcino (there is a vast selection: the producer Tenuta la Fuga offers a cheaper possibility to get a multi-award winning bottle) and if you like white wine better, a Pinot blanc from South Tyrol (Alois Lageder or Stroblhof are great producers) should do it.
2. Parmesan – Original, matured Parmesan is something wonderful – some flakes in the salad, pure with some chutney or grated over pasta, it's simply delicious. Never get the pre-grated stuff, it's normally made from the rind of the cheese.
3. Cured meats – Salami, Parma ham, Speck...yummy!! Careful though: customs wont let you take it into Canada if you declare it. So it might be better, if you just eat as much of it as you can get, while you're in Italy.
4. An original pasta recipe – Make sure you ask an Italian for a original pasta recipe. It's not only nice to have, but if you write it down on a nice piece of paper and combine it with an original bottle of olive oil, it makes a great, personal gift!
5. A tan – No matter what you're doing – hardcore sightseeing or a gastronomic tour, make sure you take the time to sit in the sun at least once a day and drink one of those wonderful coffees: a macchiato, a cappuccino or an espresso. Cause only then, you will be able to experience, what the Italian way of life is really about.

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creative caprese

 

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