Cycle 13 – Item 105

20 (Wed) April 2022

Spaghetti al Pomodoro Crudo Doppio w Queso Tierno

3.0

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with IZ

Another tomato + cheese dish (see most recently 13.105 Tomato & Cheese Sandwich).  I can appreciate what the Europeans – especially Spaniards, Italians, and the French – see in this simple yet delicious duo.

The same basic recipe as Spaghetti al Pomodoro Crudo (see 11.109 Spaghetti al Pomodoro Crudo), but with double (doppio) the amount of tomatoes, plus queso tierno.

Also, I applied Chef Kenji’s skillet cooking method for the pasta (see generally 13.071 Garlic Noodles).  When the pasta was reaching al dente, I drained (most of) the cooking water from the pan, added the tomatoes, and sautéed everything for a minute, until the pasta was finished, and the tomato juices and cooking water had emulsified into a luxuriously thick sauce.  One drawback was that the tomatoes had lost their fresh zing, but the gain was that the garlic and basil had mellowed out.

(See also GLOBAL FOOD GLOSSARY)