After one year of blogging, in the month of May 2013, I started a feature called “Look, I made it!”.
This feature is, when you recreate one of my recipes and send me a photo, I post the photo where the original recipe is with your one line comment and a link to your blog. If you are not a blogger, your creation is part of the post anyway. See an example → here. In addition, I post it on my Facebook fan-page with a link to your blog. I have received 20 recreations in the last 29 months.
When I started the feature, I also posted several recreations of other bloggers recipes. At the time,
I only posted photos of my recreation with links to the original recipes. Since, the recipe that I crave and have made over and over is today’s post, a recipe straight from Jo’s blog, My Home Food That’s Amore post, The crunch factor in pasta. Not only is the pasta a fabulous tasting dish all by itself, but Jo’s ‘crunch factor’ takes this pasta to a whole new experience!
In April, Jo started yet another blog, Frascati Cooking That’s Amore. Both blogs are about life in Italy and superb, one-of-a-kind home cooking by Jo, which takes you on a journey. Jo’s sense of humor also is one-of-a-kind, and brings delight in your reading.
Jo, thank you for sharing your delicious recipes!
The Crunch Factor in Pasta
Original Recipe by: Jo of My Home Food That’s Amore
Adapted by: Fae’s Twist & Tango (fae-magazine.com)
Garnishing pasta with toasted breadcrumbs is a Sicilian custom.
For the crunch factor
• 3 Tbsp extra virgin olive oil (only olive oil, no other oil/fat)
• ¾ cup Italian seasoned bread crumbs
• 454 g/1 lb spaghetti or long macaroni
For cherry tomato sauce
• 300 g/ 11 oz cherry tomatoes, ¼ in wholes and other ¾ cut in half
• 2 Tbsp extra virgin olive oil
• 2 cloves garlic, minced
• ¼ tsp salt
• 1/16 tsp ground black pepper
• 4 sprigs of basil or mint, chopped coarsely
• 1 Tbsp unsalted butter (optional)
◊ To make the crunch factor: In a non-stick medium skillet, add olive oil, breadcrumbs, and heat on medium-heat. Stir constantly and as soon as indication of breadcrumbs toasting, it is done. Pay close attention, because there is only a second between toasting and burning.
◊ Bring a large pot of water to a boil for the pasta. While the pasta is cooking…
◊ To make cherry tomato sauce: In a large skillet, add olive oil and heat on medium-heat. Add minced garlic, and when garlic releases its aroma, add the tomatoes and raise heat to high. Stir and fry for a couple of minutes. Add salt, pepper, chopped basil (or mint), butter, stir a little and sauce is ready.
◊ When pasta is ready and drained well, add to the skillet with the cherry tomato sauce. Toss them together and plate on individual plates. Sprinkle with the crunch factor and serve!
~ Buon Appetito! ~
So, what’s cooking in your kitchen?