Serious Eats: Recipes
Dinner Tonight: Spaghetti with Tomato and Orange Juice
Tomato season is achingly close, but it's not here yet—not in New York, at least. I've resisted the temptation to eat fresh tomatoes for months, except maybe a cherry variety once in awhile. Soon I'll be chopping up the ones in my garden, tossing them in a bowl with olive oil, garlic and basil leaves, and waiting around for everything to marinate. Mix it all with pasta and call it a day.
In the meantime, this recipe for spaghetti with tomato and orange juice from The Top One Hundred Pasta Sauces, traditionally called spaghetti al pomodoro e arancia, has a unique, summery take on canned-based tomato sauce. Adding a little sugar to cut the acidity of tomatoes is common in cooking, but this was the first time I've read about using sweet juicing oranges instead of sugar. The citrus notes round out the flavors and make the pasta feel summery and fresh, rather than dull and canned. It also gives it a natural sweetness.
About the author: Blake Royer lives in Brooklyn and spends most of his free time cooking and writing about it here at Serious Eats and on The Paupered Chef. From 9 to 5 weekdays, he works as an assistant book editor in Manhattan.