Sunday, March 6, 2011

spaghetti with slow-roasted tomatoes

It's the simple things that are especially beautiful.  Especially when it comes to food.  That's why one of my banner rules in cooking is: Don't mess it up. 

My friends and readers are always asking me to share recipes from my cooking adventures.  Sometimes, it simply isn't possible because it's somebody else's recipe entirely and I don't want to violate a copyright.  Sometimes I could do a better job of linking to recipes that are available online (I'll try to do that when I can).  But today, I can give you a recipe that was inspired by Molly Wizenberg in her book A Homemade Life.  I can give it to you because I adapted it enough to make it my own.

I started with a big Costco-size package of Roma tomatoes.  I sliced them in half and tossed them by hand with some olive oil, fresh ground sea salt, and a couple pinches of coriander.  I laid them out, face-up, in a large casserole dish and baked them for 5 1/2 hours at 200 degrees.  They came out syrupy and juicy.

I sliced them into more manageable slices and tossed them with sliced garlic.  Meanwhile, I cooked a big pot of whole wheat spaghetti.  Then I tossed the spaghetti and sauce together and topped it with Parmigiano-Reggiano cheese and Italian parsley.

So simple, so easy.  Some of the best pasta I've ever had....I could have eaten two plates.  But I didn't...Maybe next time.


  1. YAY for Molly! And you!

    Somehow, licking my monitor doesn't taste like I hoped it would.

  2. Looks delicioso! One time when I made Shane's mom's almond salad, and gave away the recipe to like five people who wanted it, I made sure to tell them it was her recipe. But she said, "Oh, no! Once you make it you can put your name on it." Who copyrights recipes, anyway?! Share, share! :)

  3. Thanks, Kati. I'm talking about times when the recipe is from a book or something. Then there would be a copyright. I think there's a difference too between posting a copied recipe online on a blog (essentially re-publishing it) and just sharing it with a couple of friends.

  4. It's always good to just cite the source. But there are so many recipes and variations on recipes that once you have it I'm pretty sure you can just call it your own. :)

    However, that does make me wonder what the online publishing laws are like right now. I mean, anyone can write anything on Wikipedia. Or a blog. Copyright just means you can't use it as your own, but to be safe you can always use quotes and cite your sources just like any other time, even if it's copyrighted. When I've run into copyrights on pictures or articles I usually just e-mail the owner before publishing and they almost always say it's fine.


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