Whoever follows me around here, knows the reasons for my absence. I’m in the first trimester of pregnancy (almost in the second) and had a lot of sickness. And it was not morning sickness contrary to what is more usual … it lasted all day, and if I wake up at night, even then I felt really bad. A small suffering compared to the great happiness of being pregnant with my first child , yet the task of cooking (or even think about food), became quite unbearable for me … is there anything worse than a food blogger felling sick? I don’t think so … and more odd is that I now hate eating stuff I used to love, such as broccoli, Azores cheese or green beans, and I started enjoying things that I didn’t hate, but simply didn’t make me jump with joy: chicken soup or oranges. Seriously … me eating chicken soup !!
Finally I’m feeling much better working in the culinary arts and I swear that it has given me immense joy eating (even more than before) pasta dishes! No need for great refinements, or skills … just good, honest food! This recipe is special because it teaches how to make a fantastic tomato sauce without any apparatus or work … just baked tomatoes until they reach the ideal sweetness, so smooth that the skin falls apart in a delicate and wonderful sauce! A basil branch and some anchovies … and I’m a happy girl!
1/2 kg of tomatoes
3 garlic cloves
Salt and pepper
1/2 cup olive oil
1 small glass of Port wine
1 Basil branch
1/2 kg of Clams
In a tray place the tomatoes cutted in half, face down, and seasoned with salt and pepper and half the olive oil. Bake in a preheated oven at 200 ° C for 30 minutes.
In a pan heat the remaining olive oil, the chopped garlic cloves and the anchovies. Let the garlic slightly cook, stirring with a spoon so that the anchovies melt in the sauce.
Add the tomatoes (you can add them in halves, or you can grind them first), add also a small glass of Port and salt and pepper to season.
Boil some water seasoned with salt.
Let the sauce bubble and reduce to the minimum, add the clams and let these open.
Cook the tagliatelle (for 5 minutes). Do not let it cook completely, since the goal is to finish cooking it in the tomato sauce.
When the pasta is cooked, drain it, but reserve some of the cooking water. Add it to the tomato sauce and if necessary, rectify the thickness of the sauce with some of the cooking water. Let it get al-dente and then add the basil. Stir and serve immediately.