Saturday, August 7, 2010

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!

3 comments:

Shelly August 7, 2010 at 1:41 PM  

Tomatoes and ginger, interesting! I'll have to try this some time.
I made your cilantro lime slaw last night (and linked it on my blog) and loved it so much that I'm making another batch to take to a friend's house tomorrow. I added sriracha to mine (in accordance with my "all salad dressing needs hot sauce" philosophy) and it was a really tasty addition.

NOJuju August 7, 2010 at 2:07 PM  

@Shelly, I LOVE that slaw! So glad you do too. The sriracha is an inspired addition. I'll have to try that next time. Thanks for linking to me. : )

groove68 October 15, 2010 at 7:47 PM  

Berlin Now, 1985 documentary feat. Neubauten

http://www.realeyz.tv/en/wolfgang-buld-sissi-kelling-berlin-now_cont2253.html

video on demand stream

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