Try Fresh-Tomato Spaghetti Sauce

Dear Kandis: Do you have a recipe for pasta tomato sauce that uses fresh tomatoes? I’ve looked in every cookbook I have and can’t find one. Thanks.- Joan A., Spokane

Dear Joan: Here is a light, fresh sauce that will utilize your garden’s tomato crop and top off your spaghetti. Ciao.

Fresh-Tasting Tomato Sauce and Spaghetti

From “Red, White & Greens” by Faith Willinger

1-1/2 pounds tomatoes or 2 cups tomato pulp

1 to 2 garlic cloves, minced

3 to 4 tablespoons extra-virgin olive oil

Fine sea salt plus 2 tablespoons salt

Freshly ground black pepper

5 to 6 quarts water

14 to 16 ounces spaghetti

3 tablespoons chopped fresh basil, or combination of fresh herbs, chopped

1/2 cup grated Parmigiano-Reggiano for topping pasta (optional)

Peel the tomatoes, if desired, with a vegetable peeler or by blanching the tomatoes in boiling water. Cut the tomatoes in half and squeeze the juice and seeds into a strainer over a bowl. Chop or process the tomatoes and add to the reserved juice. Or measure 2 cups of canned tomato pulp or drained plum tomatoes.

Put the garlic in a large nonstick skillet and drizzle with 1 tablespoon extra-virgin olive oil. Place over moderate heat and cook until the garlic barely begins to color.

Add the tomatoes to the skillet and cook over moderately high heat for 5 minutes or until the tomatoes look cooked and most but not all the liquid has evaporated. Add fine sea salt and pepper to taste.

For a smooth sauce, blend the cooked tomatoes in a food processor with the remaining extra-virgin olive oil and return sauce to the skillet. For a chunky sauce, add the remaining oil before serving. Bring 5 to 6 quarts of water to a rolling boil. Add 2 tablespoons salt and the spaghetti; cook until it still offers considerable resistance to the tooth, around three quarters of the cooking time.

Drain the pasta, reserving 2 cups of the cooking water. Add the drained al dente pasta, 1/2 cup pasta-cooking water, and the basil to the skillet with the tomato sauce. Cook over high heat, stirring to mix sauce and pasta, until th pasta is cooked. Add more pasta water if the sauce becomes too dry. Serve immediately, topped with Parmigiano if desired.

Yield: 6 servings.

Nutrition per serving: 428 calories, 13 grams fat (28 percent fat calories), 14 grams protein, 63 grams carbohydrate, 7 milligrams cholesterol, 3 grams dietary fiber, 1915 milligrams sodium.

Dear Kandis: Once upon a time I had a recipe for a candy orange slice cake. Could you please find me such a recipe, as I have misplaced mine? Thank you. - Theresa J. Spokane

Dear Theresa: This recipe comes from the website “Cakerecipe.com.” I hope this works for you.

Orange Slice Cake II

1 cup butter

2 cups white sugar

4 eggs

1/2 cup buttermilk

1 teaspoon baking soda

3-1/2 cups all-purpose flour

1 pound dates, pitted and chopped

1 pound orange candy slices, chopped

2 cups chopped walnuts

1 cup flaked coconut

1 cup fresh orange juice

2 cups confectioners’ sugar

Preheat oven to 250 degrees. Grease and flour one 9-inch by 13-inch baking pan.

Cream the butter and the sugar together until light and fluffy. Add the eggs, one at a time beating after each addition. Dissolve the baking soda in the buttermilk and add it to the egg mixture, beating well.

In a large bowl mix the flour, dates, candy, nuts and coconut.Mix to coat. Add the flour mixture to the creamed mixture and combine well. Dough will be very stiff and may require mixing with your hands. Place dough into the prepared pan. Bake at 250 degrees for 2-1/2 to 3 hours.

Mix the orange juice and confectioners’ sugar together and pour over the hot cake. Let cake stand in pan overnight before serving.

Yield: 18 servings.

Nutrition per serving: 613 calories, 21 grams fat (30 percent fat calories), 8 grams protein, 103 grams carbohydrate, 75 milligrams cholesterol, 3 grams dietary fiber, 219 milligrams sodium.