Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Thin spaghetti
1 Bay leaf
1 tb Salt
4 tb Olive oil
1 Garlic clove -- pressed
4 lg Tomatoes -- peeled and seeded
-- divided
1 tb White wine vinegar
1 tb Fresh basil -- minced
1 tb Fresh oregano -- minced
1 tb Fresh thyme -- minced
1 tb Nasturtium blossoms -- minced
1/4 ts Saffron threads
1 sm Red onion -- divided
1 md Cucumber -- peeled and seeded
-- divided
1 sm Sweet red pepper -- divided
1 tb Dry sherry
Salt -- to taste
-----GARNISH-----
12 Chive leaves
Chive blossoms
4 Nasturtium blossoms
Cook spaghetti in boiling water with bay leaf and salt
until just tender. Drain well, discard bay leaf, mix
with oil and garlic, and chill.
Mince half the cucumber, onion and pepper; reserve.
Mince one of the tomatoes and reserve.
Place rest of tomatoes in blender or food processor
with vinegar, basil, oregano, thyme, minced nasturtium
blossoms and saffron; puree. Add rest of cucumber,
onion and pepper, and pulse several times to chop
coarsely. Stir in sherry and add salt to taste.
Mix sauce with spaghetti. Divide in four bowls and
sprinkle each serving with minced tomato, cucumber,
onion and pepper. Garnish each serving with 3 chive
leaves, several chive blossoms and a nasturtium
blossom.
Recipe from Helen D. Conwell of Fairhope, AL in "Great
Spaghetti Sauce Cookoff" in "The Herb Companion."
Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 80. Posted by
Cathy Harned.
