spaghetti gorgonzola

So I had some leftover pasta from a couple of days ago, when I made the spaghetti with tomato sauce. As long as you immediately rinse the pasta after cooking to stop the cooking process and store it in the fridge in an air-tight container, then it should be fine within a couple of days.

Today's variation was a gorgonzola cream sauce. Melt some butter in a pan, add cheeses (I melted the gorgonzola first before adding some parmesan) and slowly heat. Once the cheese has just melted, add salt, pepper and some grated nutmeg. And of course, add the cream. Allow the ingredients to mingle until properly mixed and then reduce until nice and thick. Then add the pasta and allow it to heat through. Done. So simple, so good. 

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.