Einstürzende Neubauten's Pasta with Ginger and Tomato Sauce

There is a band, an intensely beautiful and beautifully intense German experimental band, called Einstürzende Neubauten who epitomize all that I love and need about music.  They are my absolute favorite musicians and because of them, for various reasons, I am a much better cook.  Years ago, the band had a virtual spaghetti dinner with their supporters (fans who joined together on the internet to support the band's continued work, financially, intellectually and emotionally... patrons of their art, so to speak).   A pasta dish recipe was used, cooked and eaten in unison by people located all over the world, as a collective dining experience.  I was not a part of that event, but I have the recipe and I can attest that it is very, very good, excellent in fact, for sharing with your financial, intellectual or emotional supporters.  I shared it with friends last night, and we all agreed, it is superb.

Pasta with Ginger and Tomato Sauce

3 TB olive oil
4 cloves garlic, minced
1 TB fresh ginger root, peeled and finely chopped
3 small dried chilies, crumbled or 1/2 tsp red chili flakes
1 28 oz. can of whole peeled tomatoes, drained
14 oz. pasta (spaghetti, penne, linguine, whatever... you choose)
juice of 2 lemons
1 TB or so additional olive oil
salt and pepper
parsley (optional)
freshly grated Parmesan (optional)

Heat 3 TB olive oil in a large, thick bottomed pan until it shimmers.  Add garlic and allow to just soften and barely begin to color.  Add ginger and chilies and stir together.  Add drained tomatoes, squishing them in your hands as you add them to the pan.  Add salt and pepper to taste.  Stir.   Cook over medium heat for about 35 minutes, allowing the tomatoes to break down, stirring occasionally.  When sauce is ready, pass it through a coarse sieve or mash tomatoes with a wooden spoon to render a smooth sauce.

Meanwhile, boil water for pasta.  Time it so that your pasta and sauce finish around the same time.  Cook pasta according to package directions until al dente.  Drain and return to the pasta cooking pot.  Add lemon juice and a drizzle of olive oil and toss.  Stir in tomato sauce.  Taste for seasoning and adjust if necessary.  Serve topped with Parmesan and chopped parsley.

Serves 6

Redukt!