OK. So much has happened since firday night. So this pasta story is gonna be best told in person. but ill do my best to recap it.
So, ive made pasta sauce from scratch before cuz my mom is awesome in the kitchen and I’ve learned so much from her. But I get my kitchen creativity from dad. For sure. Left overs = new solid creation. This was a combo of both
So here’s my base ingredients. 2 bottles o ‘tomato sauce’ which tastes like American ketchup, with extra sugar, 1 kg of tomatoes, .5 kg of onions, 3 green peppers, another bulb of garlic. So we cut up the tomatoes, garlic, onions and peppers. I start sautéing the garlic. Kitchen smells like Italy. Im in heaven. Then the onions. Boom cloud nine. Throw in half pepers half tomatoes, let them sweat.
then the rest. Lil salt lil pepper. Bam bammmm thanks emiril.
So sauce is stewing. Cutting eggplant. Thin strips and salting them in a colander to pull the moisture out. Pause. We have never made this recipe before. We have never made sauce like this before. We have never made garlic bread on a stove before. Yah challenges us!!
So the eggplant is de-watering so I start to add tomato sauce, aka ketchup and it so sugary. Omg. So its stewing. 2 liters of ketchup, 1.1 lb of onions, 3 green peperes. The kitchen still smells great as can be but the sauce is a lil lack luster.
We start buttering the bread, putting it back in the bread bag for later. Its like 2 hrs to dinner. And we wanted the sauce to simmer a while. Mind u this is all on kerosene canister. Like 2 propane tanks staked. Not convenient gas or electric stoves we all love and cherish at home.
So we chill out for a bit and come back to our sauce. An hour out from dinner time. It tastes like a really good ketchup. SH*TTTtttt were not in a college dorm room. Were not eating Ramón noodles and ketchup packets. This is India. These are Jesuits. Im a fine UD chef!!!
W.e so we add about another lb of onion and another bulb of garlic more salt and pepper. They had no oregano, basil, or sage Or Parmesan, but plenty of chillis and turmeric! Like we looked in the markets. This isn’t carried anywhere in Patna. Whatever. Story of India, lets improvise. We threw on 3 lbs of noodles. Prob about double what we needed for the 6 people we were serving for . oh well
So we got rigatoni noodles and spirals. So the water is boiling. And the oil is bubbling, ready to fry the eggplant that we put in a cornmeal and egg wash. We finish cooking, content with out spread…
We serve the dish explain how to eat what and we took our serving. OHHH yah so we fried the garlic bread. That was interesting. Very tasty. Zero nutritional value. The Indians traditionally eat with their hands. This meal required a fork. Sorry fellas. They loved the food. The sauce made about 3 litersm which was served with breakfast and lunch the following day. I told the cook, Lalan, that we can eat the pasta for breakfast, fried with eggs like a keish with veggies.. But he doesn’t speak English soo.. yah we had friend pasta. Hard boiled egges and okra. Yah not what I meant. How do u describe keish with hand signals. YOU CANT haha try, I dare u
What a meal. It reminded me of home and hardcore of last summer with my crew in Italy. That was a summer to remember. Tanning on a rock off the coast of Cinqua Terra, Cliff Diving in Capri, Turing 22 in Florence… Awesome
I got photos of the whole spread so you can see for yourself!
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