<< from The Wednesday Chef via A CUP OF JO: The Best Spaghetti Sauce You'll Ever Have>>
vs.
<< from naked tomato sauce | smitten kitchen>>
Growing up I strongly disliked spaghetti. My pretty, little Colombian mom, not growing up with pasta never made it for us, so we were introduced to it by friends and ladies from church who would fix great big bowls to which I would inwardly groan 'noooo, not spaghetti!' There was no love in my heart for this pasta dish and I definitely couldn't understand people's draw to it. I mean, the sauce was somehow both overly sweet and acidic, with no flavour, clogged with minced beef (which I now know is Spaghetti Bolognese not Spaghetti) and the pasta, bland and gummy. What was there to love?!
A glow surrounds the memory of the evening on which I discovered spaghetti and fell in love.
We were driving with family friends through the southern, Italian-influenced part of Switzerland, winding our way up the narrow roads, similar to an amusement park ride ascent, each twist and turn inching us higher, excitement growing in our bellies til we reached our spot. Seated under a canopy of grape vines and clusters swinging above our heads, the city lights blinking in the dusky sky below our perch (you get the picture-- it was pretty perfect!) was where I decided that this was the best place to order spaghetti and see if maybe I had been wrong about it all these years. I was wrong. Very wrong. Spaghetti is meant to breathe, not drown in thick sauce. Spaghetti is meant to be fragrant and flavourful with olive oil, fresh tomatoes, garlic and generous amounts of fresh basil.
Ever since then I've been on the hunt for perfect spaghetti recipes.
A little while ago, I found these two recipes posted on two separate, fantastic blogs which both claim to be the best. I haven't decided which one I like better. I have tried the first one and it is extremely simple and tasty, but have yet to try out recipe #2, which looks really good too! If you try them, let me know which one really makes your taste buds sing.
A glow surrounds the memory of the evening on which I discovered spaghetti and fell in love.
We were driving with family friends through the southern, Italian-influenced part of Switzerland, winding our way up the narrow roads, similar to an amusement park ride ascent, each twist and turn inching us higher, excitement growing in our bellies til we reached our spot. Seated under a canopy of grape vines and clusters swinging above our heads, the city lights blinking in the dusky sky below our perch (you get the picture-- it was pretty perfect!) was where I decided that this was the best place to order spaghetti and see if maybe I had been wrong about it all these years. I was wrong. Very wrong. Spaghetti is meant to breathe, not drown in thick sauce. Spaghetti is meant to be fragrant and flavourful with olive oil, fresh tomatoes, garlic and generous amounts of fresh basil.
Ever since then I've been on the hunt for perfect spaghetti recipes.
A little while ago, I found these two recipes posted on two separate, fantastic blogs which both claim to be the best. I haven't decided which one I like better. I have tried the first one and it is extremely simple and tasty, but have yet to try out recipe #2, which looks really good too! If you try them, let me know which one really makes your taste buds sing.
No comments:
Post a Comment