Our sweet kitty, Buttercup, is about to go in for emergency surgery. It turns out that not only did she eat one of Rose’s princess headdresses, she also ate a piece of metal wire which is now lodged in her little body somewhere. Needless to say we were in the mood for comfort food.
I consider any meal made with cream and tomatoes to be comforting. Add the stomach-settling power of fresh ginger and you’ve got it made.
Pasta With Tomato and Ginger Salsa and Creme Fraiche (original recipe here), is from Rachel’s Favorite Food at Home by Rachel Allen. I’ve made (and posted) about this dish a few times before. I swear it gets better every time.
• Pasta With Tomato and Ginger Salsa and Creme Fraiche •
adapted from Rachel’s Favorite Food at Home
12oz farfalle, penne, rigatoni or similar pasta
1 tablespoon butter
1 small sweet onion, chopped
8-10 campari or cherry tomatoes (or 2 large, good, tomatoes), coarsely chopped
2-3 teaspoons finely grated ginger
salt and pepper to taste
a pinch of sugar
3 tablespoons creme fraiche
Bring a pot of salted water to boil for the pasta.
While the pasta is cooking, heat the butter in a sautee pan, add the onion and cook until soft and translucent. Add the tomatoes and ginger to the onions and season with salt, pepper and a pinch of sugar. Sautee tomato, onion, ginger mixture for a couple of minutes, stirring or tossing frequently, until the tomatoes begin to soften.
Combine the tomato sauce with the drained pasta and creme fraiche, stir to combine and serve.
Thin, steamed, asparagus with butter is a perfect accompaniment.