Comments on: Spaghetti with Fresh Tomatoes, Mozzarella & Herbs

By: Shalum

Shalum — Mon, 18 Feb 2013 04:47:36 +0000

Okay… this post just got me making some of my own. With rocket arugula instead of basil leaves, some dried basil for flavor, chicken, fresh tomatoes. Pwede na to! :) Thanks! Have a good lunch!

By: Marketman

Marketman — Fri, 15 Feb 2013 09:23:32 +0000

Mrs. Kookie, so glad it worked for you… I hope the mozzarella started to melt and get all gooey… that’s the best. :)

By: MrsKookie

MrsKookie — Fri, 15 Feb 2013 09:01:49 +0000

This was so simple but so good. Husby very happy as I included this in our Valentines menu to complement the steak I made. Thanks, MM! :)

By: Maki

Maki — Thu, 14 Feb 2013 05:47:34 +0000

Hey, Thanks sir MM, I used iodized salt, so I guess that’s the culprit… thanks again sir. :D

By: Paris4444

Paris4444 — Thu, 14 Feb 2013 01:50:30 +0000

yummy!

By: pixienixie

pixienixie — Thu, 14 Feb 2013 01:09:04 +0000

At first glance I thought some of those red things were sliced chorizos! The dish looks divine; however, the addition of the chicken dish is what made me drool! :)

By: betty q.

betty q. — Thu, 14 Feb 2013 00:30:13 +0000

May…in the winter, it is canned Italian plum tomatoes for me. However, in the summer where nothing can compare to vine ripened tomatoes that are sun kissed to perfection, I wouldn’t think of using anything else when I make Mrs. Hazan’s tomato sauce….an array of colors…quickly blanched in hot boiling water to remove the skin, you will put your canned tomatoes at the back of the pantry.

If anyone has a bumper crop of tomatoes in the summer, I would urge you to take the time of skinning your vine ripened tomatoes….then make a really big pot, the biggest pot you have, of Mrs. hazan’s tomato sauce, cool it down and freeze in containers for the winter. Even my youngest son can now make our household favorite…chorizo or smoked sausage penne pasta with roasted peppers and roasted chicken or mussels…very simple yet satisfying!

By: Marketman

Marketman — Wed, 13 Feb 2013 23:19:56 +0000

Barang, our local kesong puti tends to be incredibly salty, so I wouldn’t think to replace a creamy, mild almost sweet mozzarella with it. However, I have used kesong puti in other western style dishes, like a red rice salad with little cubes of kesong puti and chopped vegetables. I think of kesong puti as being more like feta cheese, though the latter is far firmer, and would use it in things that feta is called for… and sparingly at that.

By: May

May — Wed, 13 Feb 2013 23:16:33 +0000

yumyum,MM! I discovered Marcella Hazan’s tomato, onion and butter sauce last year. I liked it so much it became my new comfort food. I just use canned tomatoes though, find that the tomato-ness (????) is more controlled that way.

By: Barang

Barang — Wed, 13 Feb 2013 22:47:57 +0000

how about using our very own fresh mozzarella – that is kesong puti?!!