Heh, I always say that and then end up idling around the Net Loft looking at boutique paper products and imported textiles, then in a mad dash to try and wend my way through the other 4,000,000 people who all said the same thing. This one was a bit easier though. The city is definitely not as busy this year. The meal itself was simple and tasty. To veganize, use dried pasta and omit Reggiano.
400 grams fresh spaghettini
Hits the spot
About 2 cups of the best fresh tomatoes you can find† cut into bite-sized pieces
A bag of fresh basil that the Italian vendors always seem to have, even in December, chiffonaded [sp.? Sliced thinly.]
1 shallot, diced
2 cloves garlic, finely diced
the juice of half a lemon
extra-virgin olive oil
dried parsley
sea salt and ground black pepper
Freshly grated Reggiano for garnishing and general goodness
Put a large pot of salted water on high for the noodles. Just before it comes to a boil, heat 3 tbsp of olive oil on medium in a heavy-bottomed saucepan. Add shallot and garlic, and a couple shakes of salt and pepper. Saute until shallot is translucent. You can probably put the noodles in at some point in here…Add 3/4 of the basil and stir, and then the tomatoes and dried parsley. REDUCE heat. The fresh noodles will not take too long [5 minutes if that]. Heat the tomatoes through, but don’t let them burst or turn into sauce. Turn off the heat and add the lemon juice. Stir to combine and let rest while the noodles cook.
When the noodles have been drained, toss w/tomato+basil mixture and stir thoroughly, then ladle into bowls and garnish with the remaining basil, Reggiano, black pepper and a lemon wedge. Serves 2, unlike my usual recipes which serve the offensive line of the Dallas Cowboys.
†At this point you may be wondering: “Sjanz, this is obviously a summer recipe; what in the world were you thinking?” We have these lovely little hydroponically grown tomatoes here and the basil, although pepperier in the wintertime, is not bad at all. Caveat, uh, madidor.