Spaghetti with ginger and tomato and ricotta (if you like)
Sick off the usual little black dress of cooking: tomato basil pasta? Try this little sparkly number (adulterated) from River Café Green and it will take you from day into evening and you won’t look back (not advisable anyway when you are eating a lot of pasta) .
For 6 you need:
150 g ginger ( a chunk) grated
1 X 800g tin of peeled tomatoes ( tinned now you’re talking) drained. ( so you won’t be)
400g spaghetti
150ml olive oil designer and common garden variety
4 garlics
1 heaped teasp of dried red chilli
juice of 2 lemons
Go on add some preserved lemon to add a bit of depth
300 ricotta if you feel like it
2 big handfuls of marjoram
·Heat the olive oil in a pan ( good idea)
·Add the garlic till it’s soft
·Add the ginger, chilli (maybe preserved lemon) and stir
·Then add the drained and very stressed and tired tomatoes (bless They’ve been working hard all winter)
·You too. Have a drink for god’s sake you deserve it
·Add some gourmet salt and pepper
·Cook over a nice medium heat for about ½ hour.
·The recipe says pass the mixture in a mouli.
·I say no way too hard basket. Mouli Shmouli
·Whip up the spaghetti, cook and drain it
·Then throw it back in the pan with some snazzy Olive oil and lemon juice and
·Toss in half the ricotta, the ginger tomato sauce and the marjoram
·Drizzle with olive oil if you want it to be moisturized
·Serve with the left over ricotta maybe some parmesan
·Now isn’t that the chicest little alterative to the little black dress of cooking?
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