Spaghetti with cherry tomatoes and two vinegars
June 6th, 2008 at 10:54 pm by Patrick
This is another recipe from Ruth Rogers’s River Cafe Pastas book. It’s simple: you remove the seeds and juice from cherry tomatoes, then mash them into a sauce composed of one part traditional balsamic vinegar and two parts wine vinegar, with salt and pepper – it marinates for at least an hour. Cook the spaghetti, drain it, return it to the pasta pot, and add the tomato-vinegar mix and fresh basil and stir over high heat for a minute or so.
It was as yummy as it looks, though somewhat sweet. This might be a function of these particular tomatoes. It could also be my balsamic. Next time I’ll increase the proportion of wine vinegar (which I prefer to balsamic anyway).
June 7th, 2008 at 4:46 am
Looks delicious alright. Do you grow any herbs on the terrace? It would be SO handy. I intended to get some pots when I moved a few months ago as I’ve a south facing balcony (my old place was north facing) but between work and study I never got around to it, and it’s probably too late now for this year.
June 7th, 2008 at 8:52 am
i bet some feta would work well in there.
June 7th, 2008 at 11:07 am
We tried to grow stuff on our balcony when we first moved in to our apartment, but everything we grew ended up getting eaten by squirrels.
June 7th, 2008 at 1:09 pm
This year, for the first time, I planted herbs. Rosemary, mint and basil. The rosemary and the mint are doing well, but something’s been nibbling at the basil – birds undoubtedly.
June 8th, 2008 at 12:37 pm
Postscript: made it again last night, this time less balsamic and more wine vinegar. Better.
June 8th, 2008 at 12:44 pm
Patrick, can I nominate the tagliatelle with pancetta and borlotti beans as the next dish you try from the book? It looks so good on paper, but I’d like to hear how it turns out before I try it myself.
June 8th, 2008 at 2:24 pm
It does look good. But where am I going to find borlotti beans? Hmm. Will have to look around.
I think I’m gonna take a break from pasta tonight. Was thinking avgolemono.
June 8th, 2008 at 10:15 pm
Went to my parents’ for a family dinner tonight and we tried a variation of this dish – No fresh tomatoes at their house so diced tomatoes from a can worked nicely instead. It was a big hit. Thanks, Matablog!
June 9th, 2008 at 11:07 pm
Hi Jon – Anything for PRB people.
June 10th, 2008 at 1:24 pm
white wine or red wine vinegar – or does it not matter?
June 10th, 2008 at 2:07 pm
I used an Italian red wine vinegar, but I think any good red or white one would do.
June 11th, 2008 at 6:43 pm
Patrick, almost forgot – looking at that recipe I doubt it’s essential to use borlotti beans specifically. I don’t see why it wouldn’t work equally well with cannellini beans. Pinto beans could be another subsitute. It’s probably more of a cool weather dish tho.