Classic tomato spaghetti 蕃茄意粉

classic tomato spaghettiIngredients:

  • a bunch of fresh basil
  • 1 medium onion
  • 2 cloves of garlic
  • 1 kg ripe tomatoes, or 2 x 400g tins of chopped tomatoes
  • olive oil
  • tablespoon red wine or balsamic vinegar
  • sea salt
  • freshly ground black pepper
  • 500 g dried spaghetti
  • 15 g parmesan cheese

材料:

  • 新鮮羅勒
  • 1個中等大小的洋蔥
  • 2瓣大蒜
  • 1公斤熟蕃茄,或兩罐 400克切碎蕃茄
  • 橄欖油
  • 湯匙紅酒或香醋
  • 海鹽
  • 即磨黑胡椒
  • 500克乾麵條
  • 15克芝士

Method 做法

1.Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks. 把數塊紫蘇葉和莖部切碎,預留數塊嫩葉作配菜。

2. Peel and finely slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the tins of tomatoes.把洋蔥及蒜頭去皮及切碎,並把新鮮蕃茄切碎或使用罐頭蕃茄。

3. Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden. 中火把鍋加熱,加入一湯匙橄欖油和洋蔥,煮約七分鐘直至軟身及泛金黃色。

4. Stir in the garlic and basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar. 伴入蒜頭及紫蘇葉莖煮數分鐘,再加入蕃茄和醋。

5. Season with a tiny pinch of salt and pepper, then continue cooking for around 15 minutes, stirring occasionally. 適量加入鹽及胡椒作調味,再繼續一邊攪伴一邊煮十五分鐘。

6. Stir in the chopped basil leaves, then reduce to low and leave to tick away.加入紫蘇葉碎,再把爐火調教至中火。

7. Meanwhile, carefully fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil. 同時,向鍋內加水至四分三鍋的容量,再加入鹽,再把水煮沸。

8. Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked依照包裝紙的指示在鍋內加入意粉,直至意粉煮至彈身,即是軟身的同時亦有彈牙的口感。你可以依意粉包裝紙的指示烹煮,但同時亦應試味,已確保意粉不會過軟或過硬。

9. Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and tip the spaghetti back into the pot.當意粉煮好,就舀出來,預留一杯沸水待冷,然後用漏勺把麵條在水槽瀝乾,再放回鍋中。

10. Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed把蕃茄醬伴入意粉,再加入適量的食水使意粉變軟。

11. Serve with the reserved basil leaves sprinkled over the top and use a microplane to finely grate the Parmesan cheese, then sprinkle over上碟時加入數塊紫蘇葉,並且刨出芝士,撒在意粉上即成。

Source: foodrevolutionday.com

Special Thanks to Laura Chung for the Chinese Translation

經典蕃茄意粉 Classic Tomato Spaghetti

Classic-tomato-spaghetti

份量Serve: 8

材料 INGREDIENTS
一束新鮮羅勒 A bunch of fresh basil
1個中型 洋蔥 1 medium onion
2瓣 大蒜 2 cloves of garlic
1公斤 熟蕃茄 或 2罐 400克的切粒蕃茄 1kg ripe tomatoes or 2 x 400g tins of chopped tomatoes
橄欖油 橄欖油 Olive oil
1湯匙 紅酒或意大利黑醋 1 tablespoon red wine or balsamic vinegar
海鹽及新鮮現磨黑椒 Sea salt and freshly ground black pepper
500克 乾的意粉 500g dried spaghetti
15克  帕瑪森芝士 15g Parmesan cheese

做法 Method
1. 摘下羅勒葉(留下數片作裝飾),在砧板上與莖部切好。
Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.

2.洋蔥及大蒜去皮,切薄片。
Peel and finely slice the onion and garlic.

3. 如用新鮮蕃茄,把蕃茄切半,再粗略地切粒,或把蕃茄罐開蓋。
If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the tins of tomatoes.

4.大平底煎鍋以中火加熱,加一湯匙橄欖油。下洋蔥煮約7分鐘,或直至洋蔥變軟及轉淡金黃色。
Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.

5. 加入大蒜及羅勒莖,煮數分鐘,再加蕃茄及意大利黑醋
Stir in the garlic and basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar.

6.下鹽及黑椒調味,煮約15分鐘,不時攪動。
Season with a tiny pinch of salt and pepper, then continue cooking for around 15 minutes, stirring occasionally.

7. 下羅勒葉,轉小火。
Stir in the chopped basil leaves, then reduce to low and leave to tick away.

8. 大鍋下四分之三滾水,加少許鹽,待水再滾。
Carefully fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.

9. 加意粉並根據包裝上的說明烹調。意粉盡可能煮得剛好,即應要入口軟但有彈牙的口感。
Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it.

10. 以包裝上的時間為參考,但在時間到前試味以確保意粉熟透。
Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.

11. 意粉煮好後拿出。留下1杯煮意粉的水。意粉用筲箕去水再放回大鍋裡。
Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and tip the spaghetti back into the pot.

12. 加入蕃茄醬,如有需要可加少許煮意粉的水。
Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.

13. 意粉灑上羅勒葉,用刨刀刨好帕瑪森芝士灑在意粉上。
Serve with the reserved basil leaves sprinkled over the top and use a microplane to finely grate the Parmesan cheese, then sprinkle over.

貼士
在煮意粉的水調味是非常重要,這可令意粉吸收調味。蕃茄醬太杰身,可加煮意粉的水。
It’s important to season the cooking water so that the pasta can absorb it as it cooks. Reserving and adding a splash of the pasta cooking water to your sauce helps to loosen it, if it’s a bit thick.

More about this recipe: http://www.foodrevolutionday.com/classic-tomato-spaghetti/

Special thanks on translation: Ms Sylvia Lau