Saturday, May 12, 2007

Penne with Tomato and Nutmeg

Well, summer is fast approaching so the CC thought he would write up his absolutely favorite recipe ahead of time.

The CC hopes that at least one reader will implement it, and send "fan mail" (or "hate mail".)

Mail is like publicity; bad mail is better than no mail; a stony silence is just boring.


4 lbs cherry tomatoes (quartered)
5-6 cloves garlic (finely minced)
2 tbsp ground nutmeg (fresh obviously!)
olive oil
pepper (lots)
basil (shredded into pieces by hand)

penne (cooked al dente)


The recipe is simplicity itself. Your guests will think you worked hard while all you did is be utterly patient while enjoying a dry martini.

Fry the garlic soffrito. The garlic should be a pale golden but NOT burn.

Add the tomatoes; turn down the heat to a very low heat; add in the salt and fresh pepper, and let simmer for at least 40 minutes. (You may need to add a little water towards the end.)

Toss in the nutmeg, and basil right at the end. Serve over the penne.