I know tomatoes in the winter are not the greatest but the vine trussed tomatoes are not too bad. The ones I bought have a great colour.
So I was siting in bed watching Rick Stein's Mediterranean Escapes. This week he was in Sardinia and Sicily. We have friends sailing around Europe...Currently I believe, in Corfu.
This recipe is for the crew of Chinano. Here is Chinano last year in Croatia, about to raft up with us.
Doesn't it all look wonderful
As you can see those tomatoes look pretty good for winter.
So for a greedy couple for lunch
200 gms spaghetti
2 tbs Extra Virgin Olive oil
3 cloves garlic peeled and smashed
8 tomatoes on the vine
Handful of mint leaves
2 tbs capers washed and drained
1/2 tsp chili flakes
Sea salt and freshly ground black pepper
This sauce is not a really wet sauce, so first you need to cut the tomatoes in half
and squeeze out the pips and juice.
Set aside the pips and juice
Bring a large pot of salted water to the boil and add the spaghetti
Cook to the manufacturers instructions
Into a pan put the olive oil and pop the garlic cloves in to cook gently. No browning we are just infusing the oil.
Chop the tomatoes
Add to the oil
Chop the mint and rough chop the capers
Add to the pan
Add chili flakes and season with Salt and pepper
Taste and adjust the seasoning if necessary
Drain the cooked pasta and add to the sauce
Toss together and plate up
A quick grind of Parmesan
Eat and enjoy
Easy Peasy, delicious and a bonus. What to do with the tomato juice?
Make a Bloody Mary of course.
So pour the juices into a sieve to strain
Big nip of Vodka into a glass with ice
Top up with the strained juice
Add grind of freshly black pepper
Sprinkle of sea salt
Dash Worcestershire Sauce
Squeeze of lemon juice
Serve and stir with a stick of Celery
Larry, you will find it hard to make a better one than this.
What a lunch!