Cycle 4 – Item 149
3 (Mon) June 2013
Paprika Pasta in Roast Tomato Sauce
-Oksu, Seongdong, Seoul, Republic of Korea-
with the Family, Nanny 8
I had tomatoes, so I made tomato sauce. A week ago, our nanny’s friend had sent us a box full of them from a farm somewhere. We’d managed to eat about half, but the rest were beginning to go soft, requiring urgent action. Because Korean tomatoes are more watery and less sweet, however, I roasted them in the oven to concentrate the flavors. I also tossed in a couple red paprikas for additional flavor, and to reflect the pasta. Even then, even with loads of aromatics and herbs, the sauce still turned out a bit bland; not too bad, though, for something made completely from scratch.
(See also GLOBAL FOOD GLOSSARY)