drew barrymore bucatini: fresh homemade pasta sauce.

drew barrymore taught me how to make fresh tomato sauce.

i have watched this clip of her making her pasta sauce with ellen about 500 times.

i sometimes just put that video on when i can't think of anything to watch on youtube..which is kinda strange i guess haha. even with the vast expanse that is the world wide web, i still insist on watching this very clip over and over. it just makes me happy! if ya know anything about me its that i love ellen. soo much. and i love drew. soo much. put 'em together and i am entertained for life.

i just love drew. she is so enjoyable. and it is a total miracle of the universe that i had the opportunity to meet her and even have dinner with her with some friends after her book tour. my brain still explodes when i think about that night and the fact that my friend lauren casually called me the day before saying "so heyyy, would you wanna meet drew tomorrow?" ......"esssssssCuuuUSE ME?!?!?! whatchu just say??" i died. 

i've loved her since the E.T. days, and being around her in person super solidified all the reasons why i love her. she was so cool and down to earth.  just by coincidence, she had some sort of pasta with tomato sauce at dinner that night. i remember she ate her noodles all fancy by twirling the fork into her spoon. classy broad.

anyhoo, her method of homemade pasta sauce that she made on ellen is my go-to when i have a bunch of fresh cherry tomatoes around. they are always better in the summertime when they're in season locally, but at other times of year i'll use grape tomatoes if cherries aren't available. 

cherry tomatoes are better to use for sauce because they're juicier, more plump, with a thinner skin. grape tomatoes seem to have a thicker skin that doesn't break down as well as the cherries do, but they'll still do the trick.

i've made this many times and i've figured out how i like it the best. i add chopped up zucchini and a serrano pepper. and extra olive oil in the sauce. the combination of everything is perfectly juicy, earthy, and pleasantly spicy with a rich texture.

and "fresh basil every 5 minutes," as drew says. haha. 

i roasted the whole head of garlic in the oven just to have around. you could use fresh garlic cloves in the sauce, but roasted garlic smells amahhhzing and its so rich, sweet and flavorful.

just slice the cherry tomatoes in half and you're on your way to delicious fresh tomato sauce.

for the zucchini, i slice it into rounds and then stack some of them to chop it easily into bits.

with a good amount of olive oil, fresh or roasted garlic, juicy cherry tomatoes, minced serrano, chopped zucchini, fresh basil, and salt, you can have a rich & flavorful pasta sauce ready in about 20 minutes.

tomato sauce-quinnsplace_9.jpg

drew recommends fresh bucatini, which are plump spaghetti noodles. i got this pack when i was at eataly in new york city, and its great. i really love the texture of bucatini - its just a bit of a better chew than regular spaghetti noodles.

after the pasta is cooked, i toss it with olive oil so it doesn't stick together. then lay on the tomato sauce and some extra basil leaves. 

this version of the sauce is vegan - but it would also be super tasty with some sort of flavorful ground beef or spicy sausage.

i always think its exciting when you can make things from scratch and adjust the ingredients as you like. i'd never actually made my own tomato sauce until drew showed us all how. ya never know where you're going to learn a new life skill!

i shall now refer to this as my drew b. bucatini. even though it doesn't have to be made with bucatini...  drew b. bucatini just sounds right. 

Homemade Tomato Pasta Sauce

Makes about 2 cups of tomato sauce

Time: 30 minutes

Ingredients:

  • 24 oz. cherry tomatoes (mostly red - some green & yellow are ok)
  • 3-5 TB. olive oil
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 6 cloves roasted garlic*, or 4 raw garlic cloves (you can roast the garlic days in advance - store in airtight container in fridge)
  • 1 serrano pepper, seeded & minced
  • 1/2 a large zucchini, chopped into bits
  • 1/2 - 3/4 cup fresh chopped basil
  • fresh bucatini pasta (1 inch diameter bunch)

Instructions-

* To roast the head of garlic, heat oven to 375 degrees F. Cut 1/4 inch off the top, remove most of the paper covering and discard. Pour a teaspoon of olive oil on the cloves to soak (about 5 minutes). Place in a baking dish or oven safe dish covered in foil. Roast in the oven for 40 minutes or until golden brown on top.

Wash all the veggies and slice the tomatoes in half. Chop the serrano pepper and zucchini. 

In a large pan, heat 3 tablespoons of olive oil on medium/low heat and add the garlic. If using roasted garlic, mash it up in the olive oil with a wooden spoon. If using fresh garlic, toss it in the olive oil until the garlic begins to brown.

Add all the cherry tomatoes and increase heat to medium. Let all the juices from the tomatoes heat and simmer together for about ten minutes, stirring frequently. Add the chopped zucchini, serrano pepper, salt & pepper, and some fresh basil. Stir to combine.

If you're having pasta, at this point begin boiling a large pot of water. Cook your pasta as desired and strain the water. Return the noodles to the pot and drizzle a couple tablespoons of olive oil on the cooked pasta. Gently toss the noodles. 

Continue to let the tomatoes simmer on medium/low heat for about ten more minutes, until the sauce begins to thicken. Add extra handfuls of fresh chopped basil every few minutes and stir into the sauce. 

Serve your desired amount of bucatini with the fresh tomato sauce while its hot. Top with extra basil and freshly grated parmesan cheese if desired. 

enjoy with a glass of red wine and garlic bread for best results :)


^^^ brain explosion happening in this moment. my face couldn't cheese any cheesier. clearly she's my best friend in my wildest dreams.

you da best, drew b.!

 

xoxo

 

qp

spicy baked eggs with potato & prosciutto.

christmas morning breakfast is served.

my family generally has cinnamon rolls for breakfast on christmas morning, but these little baked eggs are a scrumptious savory option, in individual servings to boot!

beneath the happy little egg sits a layer of crispy red potatoes, a creamy mixture of plain greek yogurt and sharp cheddar, and spicy chile slices. this is all enveloped in a hug of prosciutto, sprinkled with sea salt, black pepper, and chives.

these baked eggs are deeeelicious, hearty, and satisfying.  once you have all your ingredients prepared, they are super easy to assemble.  if you have your potatoes cooked in advance, you could put these together in about 15 minutes before baking.  i'm into that!  

this recipe is adapted from one of the most beautiful cookbooks i have ever laid eyes on.  everyone must know about it. one of my old roommates, eva (who has an awesome life lately, sailing all around cooking on a sailboat while the captain leads photography classes, between other amazing travels & adventures) had a copy of this book, what katie ate.  i would just sink into the couch on a rainy day and pour over every page.  it is amazing. every rustic and cozy detail makes me want to jump inside and live in katie's kitchen. 

i made these baked eggs once last year and they were a winner.  they're pretty heavy, so i decided to try using plain greek yogurt in place of the heavy cream it regularly calls for in the base.  i was a little hesitant to put yogurt in the oven, but pete and i both thought it worked well.  just dunk some crusty toasts into that spicy egg tater goodness, and all is right in the world.

these are so tasty and pretty simple to make.  you might have most of these ingredients in your kitchen already!  the individual servings are great, too.  one ramekin is super filling.  you can multiply the recipe depending how many people you'd like to serve.

i'm always slightly sketched out by egg whites, but enough time in the oven will cook these all the way through.  i'd highly recommend having some crunchy slices of toast to serve alongside this for dipping/scooping, but you can eat it on its own, too.

the prosciutto holds everything together and gets wonderfully crisp on the edges.  this meal has a variety of textures going on, and i love that about it.  i probably would not make this if it weren't for the crunchy potatoes and crispy prosciutto that you get in each bite.  the spicy chile really brings all the flavor together, too.  even just a little bit of sliced chile in here gives the whole thing a good amount of heat.  what i used here is actually a jalapeño that had been drying for a couple of months. green jalapeños turn completely red after a while!  have you seen that before?  crazy little chameleon. 

such a lovely little savory morsel! 

you could make this alongside those cinnamon rolls that i mentioned if you simply cannot choose between sweet & savory.  just allow enough time for a christmas cat nap, of course.

Spicy Baked Eggs with Potato & Prosciutto

Serves 2

Total time: 1 hour (Cook potatoes in advance to save about 25 minutes)

Ingredients:

  • 3-5 small red potatoes, washed (I prefer the skins on; remove skins if desired)
  • 6 slices prosciutto
  • 1 cup plain Greek yogurt (2% fat content or higher)
  • 3/4 cup shredded sharp cheddar cheese
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 red chile or jalapeño (seeds removed), sliced thinly
  • 2 large eggs
  • fresh chives, sliced
  • 1 TB olive oil

Instructions-

Boil a pot of water with a dash of salt.  With a slotted spoon, add the washed potatoes to the boiling water. Simmer on medium-low heat for about 20 minutes, until the potatoes are just tender.  Strain the potatoes and let cool.  Slice into 1/4 inch rounds and set aside.  This step can be done a day in advance to speed up the preparation process.

Heat 1 tablespoon of olive oil in a skillet on medium heat.  Add the sliced potatoes and allow them to brown, flipping with a spatula every 2-3 minutes.  When they are golden and lightly crisp, remove from the skillet and set on a paper towel to drain the oil.

Grease 2 medium sized heat-proof ramekins with olive oil.  Place a couple of layers of fried potatoes at the bottom of the dishes, then line the inner circumference of the ramekin with a few torn slices of prosciutto.  

Preheat the oven to 400 degrees F.

In a bowl, mix the Greek yogurt, shredded cheddar, salt and pepper together with a spoon. Divide the mixture into the two dishes and add the sliced chile or jalapeño on top.  Add a sprinkling of extra shredded cheddar.  Carefully crack an egg into each dish.

Place the ramekins in a baking dish, brownie pan, or casserole dish.  Pour water into the pan until it comes half-way up the sides of the ramekins.  Bake for about 20 minutes until the egg white has set, and the yolk still looks partially runny. 

CAREFULLY remove the baking dish from the oven.  It is going to be SOO hot.  Place each ramekin onto a pot holder, plate, or kitchen towel.  Garnish with fresh chives and extra black pepper. Serve immediately with rustic bread or crunchy toast.

 

 

 

qp