Comfort pasta

Today seemed like the longest day of my life. Maybe it's because it's Monday or because when I left my apartment this morning, March 28th, aka almost April, it felt like 17 degrees. My Lilacism-colored nails are seriously a joke at this point - so much for getting a spring color.

Needless to say, after staring at a calendar for 8 hours and then dissecting a week-old formalin covered fetal pig's urinary system I was ready for something comforting. For me, that has always been pasta. I haven't made pasta in months, a testament to my attempt at keeping to my pre-diabetic diet. But today, it was time.

I chose Martha's Perfect Spaghetti with Tomato Sauce, the perfect, filling guilty pleasure for such a rough day. And it was easy.

I decided to add some eggplant to mix it up a little (emphasis on little), so I started by sauteing that with plenty of garlic and olive oil. After the eggplant was soft, I added in half a can of whole tomatoes and an overripe beefsteak tomato. I let the sauce simmer and the tomatoes soften.

I heated up water on the stove and started some pasta - I decided on penne instead of spaghetti. Once the pasta was ready, I strained it an combined with the sauce. Naturally, I added tons of Parmesan as well, the perfect condiment for the perfect comfort food.

I have to say that this day ended better than it started, with Sex and the City, a glass of Malbec and forkfulls of penne with tomato sauce. Fantastic.

Recipe (from http://www.marthastewart.com/317794/perfect-spaghetti-with-tomato-sauce):

Ingredients

• 2 tablespoons plus 1/4 teaspoon salt
• 1 1/2 pounds baby pear tomatoes (or cherry or vine-ripened tomatoes), or one 28-ounce can Italian plum tomatoes
• 8 ounces thin, best-quality spaghetti
• 4 tablespoons extra-virgin olive oil
• 4 cloves garlic, cut into 1/8-inch-thick pieces
• 1/4 teaspoon crushed red-pepper flakes
• 1/4 cup fresh basil or parsley leaves, loosely packed and torn
• Parmigiano-Reggiano cheese, optional

Directions

1. In a tall stockpot, bring 3 quarts of water and 2 tablespoons salt to a boil.
   
2. If using pear tomatoes, wash and stem. If using vine-ripened tomatoes, score bottoms with a small X; blanch 5 seconds in boiling water. Plunge tomatoes into an ice-water bath, then remove the skins. Using a chef's knife, cut flesh from cores, and cut into 1/4-inch-thick strips; place in a sieve set over a bowl. Press the cores of tomatoes through sieve; discard seeds. If using canned tomatoes, strain, and pass through a food mill.
   
3. Drop spaghetti into boiling water; stir. Cook until al dente, about 11 minutes, according to package instructions.
   
4. Place a 12-inch saute pan over medium heat; add oil. Add garlic to pan. Cook, stirring occasionally, until garlic is lightly golden, about 30 seconds. Add red-pepper flakes and remaining 1/4 teaspoon salt. Cook until garlic is medium golden, about 1 minute.
   
5. Increase heat to high. Tilting pan at an angle, add tomatoes. Cook, swirling pan occasionally, until tomatoes begin to break down, pear tomatoes begin to burst, or canned tomatoes begin to thicken, 5 to 6 minutes. If using pear tomatoes, mash a few with a spoon. If pear tomatoes start to get too dry, add a little water from the stockpot.
   
6. Drain pasta in a colander, reserving 1 cup liquid in case sauce gets too dry. Add pasta to sauce in saute pan; cook until sauce begins to cling to pasta, 3 to 4 minutes. Stir in basil; cook 30 seconds more. Divide among bowls, and sprinkle with cheese, if desired.