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tomato basil cream comfort.
The photo isn’t great- I know this. But really, have you ever tried to photograph pasta? Its tough especially when its a simple dish like this one. Trust me, it might not look like much but the flavor is stellar. Sweet tomatoes, fresh basil and a slight kick of garlic are enveloped in a rich creamy sauce. Its delicious. Killer tasty. This is my kind of comfort food you know? Theres nothing that soothes the soul quite like a deep dish of pasta (the multiple glasses of wine that inevitably accompany dont hurt either). I dare anyone to try this and not love it. Seriously. Serve it and watch your dinner guests swoon…or go solo, grab a book and eat it right out of the pot while perched on the kitchen counter (as a hermit, this is my preferred form of dining). Often times I enjoy books more than I enjoy other people, is that wrong?I must give credit where credit is due. This recipe came right out of the fabulous cookbook Vegan Yum Yum by Lauren Ulm- a lovely book filled with awesome recipes.
6-8 ounces uncooked whole wheat spaghetti
1-2 large, ripe tomatoes
1/2 cup raw cashews
1/4 cup water
1 Tbsp tomato paste
2 Tbsp olive oil
2-4 cloves garlic, minced
1 tsp salt
2-3 Tbsp red wine
1-2 tsp freshly cracked, coarse black pepper
1 large handful fresh basil leaves, chopped
1. Bring a large pot of salted water to a boil and cook the pasta according to the directions on the package.
2. As the pasta is cooking, roughly chop your tomato. Add it to the blender, seeds, skin, and all. Add the cashews, water, tomato paste. Blend until very smooth.
3. Add the olive oil to a large saute pan over medium high heat. Add the garlic and saute until golden (be careful not to burn it).
4. Pour the sauce from the blender into the saute pan and bring to a simmer. Add the salt and let it cook for 4-5 minutes, stirring occasionally. Add the wine. Taste and season then let it simmer a wee bit longer until the pasta is finished cooking.
5. Once the pasta is cooked, drain it well. Add the pasta to the saute pan with the black pepper and freshly chopped basil leaves. Toss it to coat. Serve immediately, garnishing with more pepper and basil.
(makes 2 servings)
Posted on September 1, 2010 ()
Seattle is home.
Im a yoga teacher.
My time is spent... horseback riding, writing and reading too much.
Some of my favorite books- Welcome to the Machine (Derrick Jensen), I Know This Much Is True (Wally Lamb), East of the Mountains (David Guterson), Whores and Other Feminists (Jill Nagle), Cunt (Inga Muscio).
I am drawn to...
The Southwestern portion of the US- cacti and desolate dry sprawling earth.
Photography- pictures of people mainly, black and white.
Music- Mostly country. And anything that I can dance to.
Foods that I never tire of- blueberries, figs, squash, tempeh, radicchio, avocado, red grapes, heirloom tomatoes, tahini, olives, walnuts, asparagus, eggplant, cherries, kale, apple butter, pears, mango, mushrooms, melon, brussels sprouts, collard greens, peaches...
I abhor factory farming. To know my food is of utmost importance-where its been, how it was raised...I respect the earth and myself too much to plead ignorance. The family farm is collapsing under the weight of big business. I want to take responsibility for my food and I feel our current system fails to do that. I fully applaud those folks that are still living off the land and providing for their families. Having worked on small farms in the past and seen firsthand what sustainable farming (animal & vegetable) looks like- its apparent that our current conditions are far removed from the original respectable idea. It shows in our tasteless food, our declining health, our damaged environment.
I'm a fan of spicy foods- Indian and Thai cuisine.
My drinks- red wine, dark beer and a good gin neat.
Dessert- nice dark chocolate in small amounts, a fresh piece of fruit. I don't have much of a sweet tooth.
Coffee- good ol' fashioned drip, an espresso or an americano...always black.
Cooking, eating, interviews, road trips and photographs- I share my adventures here. I feel fortunate as hell and immensely grateful for the opportunity to visit farms, sample restaurants and meet the truly lovely folks behind it all.
Questions/comments? Email me at: cherie@cheriepicked.com
