Ruminations and recipes from a small kitchen in a big city.

16.4.04

Had some meatballs left over ...

Well, I was hungry, so it was obviously going to be spaghetti and meatballs, wasn't it?

Nothing is homelier or more satisfying.

You need spaghetti, of course, don't ever use any other kind of pasta. I had some of my favourite spaghetti with the grandi firme lady on the label.

This cooks up beautifully, not al dente at all, but that luscious, slurpy kind of texture that really goes well with the meatballs and the tomato sauce.

I cooked the meatballs in the sauce (tomatoes from the garden which had been previously cooked up and then frozen - with onions, olive oil and basil - complete with the tomato skins and pips, resulting in an earthy, robust sauce, not one of those thin imitation napoli salty concoctions you get in trendy restaurants), letting it simmer away until the meatballs were done and the meaty, tomatoey aroma filled the house while the cooking spaghetti steamed up the windows.

A generous shake of bitey parmesan cheese and a glass of red.

Heaven in a bowl. A big ceramic bowl.

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