Thursday, March 3, 2011

spaghetti pomodoro

Sometimes all I want is a simple plate of spaghetti and tomato sauce for lunch. Usually a few hours before I play tennis, i go for a portion of these delicious carbs to give me a boost of energy. With a side of simple salad with either a balsamic or lemon juice vinaigrette, this is the quintessential efficient lunch.

I make sure that I use spaghetti of a good brand, usually from Dean and Deluca, that is pressed through brass mould, as opposed to being pressed through a plastic mould. This allows the texture of the pasta to be slightly rough in order to grab onto the sauce, leaving nothing on the plate at the end.

The sauce is made with olive oil, garlic, salt, pepper, tomato puree and a couple of shakes of dried basil. I also put in a small piece each of carrot and celery that I take out after cooking - they add a nice aroma to the sauce.

Topped with some freshly grated parmesan cheese and it's ready. 


  1. is there any way to know (written on packaging, etc) which pastas passed thru copper molds rather than plastic?

  2. I haven't seen it written but you can tell when you look at the pasta, itself. Take a co-op brand and you'll notice that it's really smooth and somewhat shiny. The good kind has little cracks, knobs and dents on the surface and is usually covered with a dusty, floury finish. I only found out about the different press methods after watching a documentary, otherwise I don't know if I would have figured it out.