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2016年3月29日 (火)

Spaghetti with Salsa Trapanese

You may have noticed that I mentioned making this dish shortly after returning from Sicily early this spring, long before any edible tomatoes were on the market in this hemisphere. I was, in fact, so eager to try it that I gave it a shot with canned San Marzanos, drained, rinsed, seeded and chopped. I have to say, it honestly wasn’t half bad—in fact I’d rate it as significantly better choice than out-of-season (i.e. hothouse) fresh tomatoes. Of course candy-sweet summer heirlooms are in a league of their own, but should you find yourself craving this in the off-season, there’s no shame in substituting the contents of three 400g/14oz cans for the amount of tomatoes given here.
p.s. I know peeling tomatoes is a chore, but please don’t skip this step or the pieces won’t get that luscious, half-melted texture when they hit the hot pasta.
p.p.s. This sauce certainly doesn’t only go with pasta; try it over sauteed fish or chicken too.

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