Tomato Spaghetti mama

I met these voluptuous ladies yesterday at the market and I knew I had to have them. I went home and started thinking of what to make with them. One thing for sure in my heart was that I wanted to keep them as they were and show off their curves and beauty. So here is what I made for dinner last night. I loved the ‘aliveness’ of it all the fresh and clean taste of the raw tomatoes with the basil spaghetti leaving a strong hint of nutmeg on the finish. But if you don’t like raw tomatoes my dears, please do look away now because it’s about to get juicy :-). Bonjour Bonjour and tomato love to you all.

Ps: I have been asked by a special Parisian lady to please write the names of the ingredients in french too because she finds it difficult to understand. So I will try to keep that up from now and thanks for letting me know your feelings.

Fresh and juicy tomatoes from the market

Seeds all scooped out

even closer….just because she is beautiful

seeds and chopped “hats” from the tomatoes

For 2 people, you’ll need:

  • 2 big tomatoes / tomate
  • 100 g spaghetti
  • 1 Tbsp olive oil / huile d’olive
  • I medium onion / oignon (chopped)
  • 15 g fresh basil leaves/ feuilles des basilic (chopped)
  • ½ tsp nutmeg/ noix de muscade
  • ½ tsp sugar/ sucre
  • 1 tsp vegetable stock/ bouillon legume

To garnish:

Sunflower seeds /les grains de tournesol (toasted)

To make:

  • Cook the spaghetti in salted water till it is al dente and drain,
  • Carve a hole in the tomatoes, scoop out the seeds (see picture) and chop the removed “hats” into small pieces mixing it with the seeds. Set aside,
  • Heat the olive oil in a pan, add the onions and fry till soft,
  • Stir in the sugar and tomato seed mixture,
  • Add the nutmeg, stock, salt and cook until the juice is about half way reduced and the sauce becomes slightly thick compared to being watery,
  • With the heat on low, add the spaghetti and basil. Stirring to get the juicy sauce evenly covering the spaghetti,
  • Turn off the heat.
  • Now assemble by scooping the spaghetti into the tomatoes, sprinkle some toasted sunflowers seeds all over, drizzle with olive oil and grated cheese if you wish and voilà!

topped with sunflowers seeds and drizzled with olive oil

…dinner time! yay!!! 🙂

9 thoughts on “Tomato Spaghetti mama

  1. Thanks a lot for the sweet note, and for adding the French names of ingredients ! It is much much helpful, as we do not learn these English names at school. 🙂
    Your tomatoes inspired me a lot, and I adapted it with some “lardons” and “roquefort”. It was lovely.
    Keep posting and taking pictures, it’s really inspiring and it makes our days at work happier 😉

    • Ahhh you’re most welcome little lady 🙂 and thank you for your sweet words. I’m so happy you tried it out plus the way you ‘sassed’ it up sounds really nice. More recipes coming your way so watch this space ;-)…xx

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