Color stunner

22 May 2010

Well, it looked rather colorful in real life

I was thinking of stark contrasts, both in flavor and in color and actually found a way to include turmeric and cumin in a spaghetti recipe.

Spaghetti with turmeric, cumin and caramalized tomatoes (3 small servings)

  • 300g dried spaghetti
  • 120g cream
  • 1/2 tsp ground turmeric
  • 1/s tsp cumin
  • 1/2 tsp pepper
  • a pinch of dried oregano
  • 2 cloves of garlic, cut in thick slices
  • handful of olives
  • 3 tomatoes
  • 10g butter
  • 1 tsp olive oil
  • sugar, salt

1. Half the tomatoes, cut out the middle stalk and sprinkle salt and sugar onto the cut sides. Heat up a grill pan, brush with a little olive oil and caramalize the tomatoes for about 3 minutes until they are quite brown and give off a pleasant aroma. Take out of pan, set aside.

2. Heat the butter in another pan and saute the garlic for 1-2 minutes, then take out the garlic. In a mortar, crush the cumin and the pepper and mix with the turmeric. Add to the pan and fry briefly, then the cream and the oregano and reduce by one half. Salt to taste.

3. Cook spaghetti very al dente and mix with the cream sauce together with the olives. Cut each half of the tomatoes in 3 pieces and add as well. Simmer until spaghetti are done have absorbed some of the liquid.


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