Tuesday, December 29, 2015

Tomato Onion and Butter Spaghetti and Caesar Salad

 This is why I made the meatballs I posted yesterday.  This is a really good spaghetti recipe.

  • 2 pounds fresh, ripe tomatoes, prepared as described below, or 2 cups canned imported Italian tomatoes, cut up, with their juice.  I used tomato sauce I canned last summer.
  • 5 tablespoons butter
  • 1 medium onion, peeled and sliced thin 
  • 4 minced garlic cloves 
  • Salt to taste 
  • Place this in a heavy pot and bring to a slight boil and then turn down to simmer. Cook stirring occasionally until it thickens, about 1 hour.  Serve it over the pasta of your choice.
I made Caesar salads to serve along with the spaghetti.


  • 2 large cloves garlic, crushed (or grated or mashed into a paste with a pinch of salt) 
  • 6 tablespoons olive oil
  •  4 teaspoons good balsamic vinegar
  • 1 tablespoon finely chopped anchovies (or more to taste)
  • 1 tablespoon Worcestershire sauce
  • Juice of 2 lemons
  • 1 head crisp romaine lettuce. I also used some leaf lettuce that came in my csa.
  •  Shaved Parmesan cheese
  • 1/2 cup  grated Parmesan cheese, plus more to taste
  • Salt, if needed, and lots of freshly ground pepper to serve
  1. Add garlic to a large salad bowl.
  2. Add olive oil and stir and let sit for a few minutes.
  3. Add vinegar, anchovy, Worcestershire, and lemon juice, and stir. If you'd like a thicker dressing, add half the Parmesan now. You can let this sit while you prepare the rest of your meal.
  4. Dip a lettuce leaf in to taste your dressing. If it doesn't taste fiercely of lemon juice, garlic, and anchovy, add more of those, to taste. The balsamic should not be pronounced.
  5. Just before serving, add lettuce and toss.
  6. Add Parmesan and freshly ground pepper before a final toss.
  7. Serve immediately.