HOT PEPPER BUCATINI ALLA SAPPHO
“I want neither the honey nor the bee.”
200 grams of bucatini
4-6 Roma tomatoes (the longer, firmer and thinner the better)
2 Garlic cloves
Serves 2. Of any, er, personal taste.
Choose firm ripe tomatoes. Do not skin the tomatoes but gently remove each protective stem to gain entrance to its interior. Insert two or three fingers, depending on tomato’s size, into the opening and massage. Massage gently but firmly until the flesh of the tomato has been turned into a thick red pulp. Gently extract through the opening, retaining the seeds.
Bring the resulting liquid to a low simmer and add the chopped garlic. Lubricate with olive oil and season with fresh basil, hot pepper and salt, adding other exotic herbs to suit personal taste.
Serve over a pasta with curves and/or holes so the sauce can penetrate.
Recipe by Susan Cook
The recipe: Put the noodles in salted water to boil. Lightly crush two garlic cloves and let them, along with one hot pepper, flavor some good olive oil in a pan on low heat for a few minutes, then remove. Add the chopped tomatoes after peeling and seeding. After a few minutes crush the tomatoes with a wooden spoon, then after a few more turn off the burner and add a few leaves of fresh sweet basil, and a little finely chopped fresh hot pepper. Once the noodles are ready, drain and add them to the sauce pan, toss, plate, then sprinkle with fresh olive oil to finish. In lieu of the garlic and oil, you can use pig cheek or other… any way you want it. Don’t inhibit – just let yourself go. Use bucatini noodles or a pasta with curves and/or holes so the sauce can, ah, penetrate. Serve with a simple red wine.