I met these voluptuous ladies yesterday at the market and I knew I had to have them. I went home and started thinking of what to make with them. One thing for sure in my heart was that I wanted to keep them as they were and show off their curves and beauty. So here is what I made for dinner last night. I loved the ‘aliveness’ of it all the fresh and clean taste of the raw tomatoes with the basil spaghetti leaving a strong hint of nutmeg on the finish. But if you don’t like raw tomatoes my dears, please do look away now because it’s about to get juicy :-). Bonjour Bonjour and tomato love to you all.
Ps: I have been asked by a special Parisian lady to please write the names of the ingredients in french too because she finds it difficult to understand. So I will try to keep that up from now and thanks for letting me know your feelings.
For 2 people, you’ll need:
- 2 big tomatoes / tomate
- 100 g spaghetti
- 1 Tbsp olive oil / huile d’olive
- I medium onion / oignon (chopped)
- 15 g fresh basil leaves/ feuilles des basilic (chopped)
- ½ tsp nutmeg/ noix de muscade
- ½ tsp sugar/ sucre
- 1 tsp vegetable stock/ bouillon legume
Sunflower seeds /les grains de tournesol (toasted)
- Cook the spaghetti in salted water till it is al dente and drain,
- Carve a hole in the tomatoes, scoop out the seeds (see picture) and chop the removed “hats” into small pieces mixing it with the seeds. Set aside,
- Heat the olive oil in a pan, add the onions and fry till soft,
- Stir in the sugar and tomato seed mixture,
- Add the nutmeg, stock, salt and cook until the juice is about half way reduced and the sauce becomes slightly thick compared to being watery,
- With the heat on low, add the spaghetti and basil. Stirring to get the juicy sauce evenly covering the spaghetti,
- Turn off the heat.
- Now assemble by scooping the spaghetti into the tomatoes, sprinkle some toasted sunflowers seeds all over, drizzle with olive oil and grated cheese if you wish and voilà!