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Spaghetti al Pomodoro e Arancia
Apr 28th, 2005

"Italian husbands about to leave their office telephone home to say, Butta la pasta - 'throw in the pasta' - in other words, I'm on my way. But woe betide the wife who takes him literally and actuallys (sic) starts to cook it before he is safely home. Overcooked pasta is rejected with a curl of the lip and the verdict, Scotta - overcooked - is a death sentence - to the pasta! Once overcooked it is always thrown away or given to the animals."

-Diane Seed, The Top 100 Pasta Sauces: Authentic Regional Recipes from Italy

Dude, who writes like this? Apparently all over Italy women are sadly feeding pasta to the dog (what if they have goldfish instead?) while their husbands are busy in the dining room perfecting their lip curl. I want to be an Italian husband - Scotta, this prose is overcooked, feed it to the dogs!


Spaghetti with Tomato and Orange Sauce

1 lb spaghetti
1 tbsp olive oil
1 clove garlic
3 sprigs parsley
4 basil leaves
14 oz can Italian plum tomatoes
salt
juice of one orange


Heat the oil and add the slightly crushed garlic and whole herbs. Stir and add the tomatoes with their juice, crushing them with a fork in the pan. Add salt to taste and cook rapidly for 10 to 15 minutes, stirring occasionally.

Add the orange juice to the sauce and cook for another 3 minutes. Remove the garlic and herbs and blend or process the sauce. Keep warm.

Cook the pasta in boiling salted water carefully following the directions on the packet to avoid overcooking [Scotta!]. Drain the pasta, toss with the sauce and serve.

Cheese is not served with this recipe. [I served it anyway. Just to spite her. I believe there was even a curl of the lip involved.]

-Diane Seed, The Top 100 Pasta Sauces: Authentic Regional Recipes from Italy
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© 2006, Kimberly Cooperrider | kymmco@excite.com