What are you eating tonight?

I really fancied Doner & Frites ...

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The steak is a slice or three off Mrs' fillet. She's not big on Doner meat.

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Hers.
 
Sabre said:
So I made my first ever Spaghetti Pomodoro. I think next time it will add the sauce on top...

Rumno Pasta.


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Cool! You sound a tad disappointed, but I bet it tasted great!

If I could be so bold as to offer a couple of thoughts ...

The serving recepticle makes a difference, so something smaller with a light dishing or even a shallow bowl. Serve the spaghetti with a twisting motion so it lifts and has some volume on the plate.

In the cooking stage, this really is the magic of emulsification between tomato and olive oil (and pasta water). If you've had Shakshuka, that's a perfect example of tomato suspending oil. That brings the real creaminess to the dish. When the pasta is about ready (still a little al dente) before dropping it into the sauce, take a minute or two to work in a good cup (or more) of pasta water gradually on a high heat... the sauce will lighten in shade a little and thicken as the starch does its magic and the excess water evaporates.

When you're about happy, dump the spaghetti in and get it all coated ... and just finish it off in the sauce. Again, it's that lifting a twisting motion as you plate up which actually ensures the pasta and be forked up without losing all the sauce.

Afterthought ...

What olive oil are you using? I like unfiltered where the oil is more of an ingredient than a splash to prevent sticking or a splash for serving. I like Il Casolare.
 
The olive oil is nothing special from Waitrose. I had considered fresh cherry tomatoes, but went with Mutti tinned plum. I did use pasta water, but I think I had too much water with the pasta...

I really prefer my pasta plain coated in butter, with my meat sauce on top. I will try that on Monday.
 
Sabre said:
The olive oil is nothing special from Waitrose. I had considered fresh cherry tomatoes, but went with Mutti tinned plum. I did use pasta water, but I think I had too much water with the pasta...

I really prefer my pasta plain coated in butter, with my meat sauce on top. I will try that on Monday.
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I used grass fed beef tallow when you brown the meat, add all the herb into the meat while brown then, helps bring out the full flavour.
 
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