I’ve explored a few recipes from The Silver Spoon with varying degrees of success. The ricotta and spinach gnocchi were delicious, but a roast chicken with apples was a complete disaster. I’m not sure why I was trying these recipes, when what I really wanted to do was rampage through the pasta section. That was, in fact, the main reason why I ever wanted the book.
And what a section it is. It is stuffed with unique ideas, which seem at once exotic and also incredibly simple. That’s exactly where this recipe falls. The rosemary and tomato seemed harmless enough, but the addition of flour and water felt a little like cheating to add body. But is actually just the perfect vehicle to help that rosemary sauce cling to every single noodle. It makes what looks like a little bit of sauce stretch over an entire box of pasta. Scoring some great pasta to coat with that sauce also helps. I picked mine up at a local Italian importer and can’t see myself ever going back to the old pasta again.
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary leaves, minced
- 1 garlic clove, chopped
- 1/2 red chile, chopped
- 9 ounces canned tomatoes with juice, chopped
- 1 tablespoon flour
- 1 tablespoon milk
- 1 tablespoon water
- 12 ounces spaghetti
Pour the oil in a skillet and turn the heat to medium. Toss in the rosemary, garlic, and chile. Cook until fragrant, about two minutes. Pour in the chopped tomatoes. Bring to a boil, then reduce to a simmer, and cook for 30 minutes.
In a small bowl, whisk together the flour, water, and milk.
Bring a large pot of water to a boil for the spaghetti. Cook according to directions on the box.
When done simmering, season with the tomato sauce with salt, and then pour in the flour mixture. Mix together and then cook for 5 minutes.
Toss the drained spaghetti in with the rosemary sauce to coat. Serve with some grated parmesan.