Sunday, September 1, 2013

An easy spagetti dish

This morning I watched an episode of Giada at home on the Food Channel, where Bobby Flay was invited as a guest to her home. They prepared a spaghetti dish that inspired a  quick scaled-down version I made for our dinner tonight.

Ingredients (1.5 to 2 servings):
Extra Virgin Olive Oil
Black Pepper
3 cloves of garlic
2 slices of bacon
2 small Roma tomato, or plum tomato
a little bit of basil (parsley or cilantro would be fine too)
a teaspoon hot chili paste or oil
chicken stock (1/3 cup), base or bouillon
a teaspoon of butter
some Parmesan cheese 

Prepare spagetti in a large pot of water. Add a table spoon full of salt to the water.

While the spaghetti is cooking:

Cut the bacon in the small pieces
Cut the tomatoes into bite site small pieces
Dice the garlic. You can smash the garlic after adding some kosher salt if you wish, like Bobby did in the show.
Dice the basil. You should have about 1/3 to 1/2 cup of basil after they are cut.
Hit up a sauce pan with 3 table spoon of olive oil.
Add the bacon, fry for 2-3 minutes on high heat.
Add the tomato.
Add the basil.
Add about a table spoon of black pepper.
Add a teaspoon of chili paste or oil. Any type would be fine. I love the Chinese Shechuan style chili paste, but Tabasco would be good too.
If you have chicken base or bouillon, add a teaspoon now.

At this time, your spaghetti should be ready. Take a sample bite and make sure they are just cook.
Pick up the spaghetti and put them right into the sauce pan. There is no need to worry about draining. We need the liquid.

If you haven't put in the chicken base, this is the time to add the chicken stock. Otherwise, just add 1/3 cup of the hot water into the noodle.

Mix them very well, and lower the cooking temperature. After about 1 minute, add some Parmesan cheese, and remove the pan from the stove. You are now ready to serve.

Add some black pepper, and more cheese if you feel like.

I guarantee you won't be needing any store bought pasta sauce any more in the future.