Connect with us

Food

Kane’s Cuisine: My easiest recipe (so far)

LA Blade staff writer Christopher Kane shares his love and passion of cooking writing in his weekly Sunday column

Published

on

Photo by Dan Balinovic

The LA Blade’s intrepid Washington D.C.-based political reporter snarks his way through another delicious weekly recipe while dishing tea on other subjects…

WASHINGTON – The toast pictured here was made with a homemade baguette. Yours doesn’t have to be, and there was no reason for me to flex like that because the point of today’s column is to demonstrate how a few easy steps can elevate the mundane into something extraordinary. 

This really is so easy. Low effort, high reward. A perfectly serviceable appetizer to serve guests at a dinner party and an equally satisfying lunch on the go. Plus, learning to make your own avocado toast will save you enough money to afford an undesirable home in the Valley in about 729 years. 

Plus, it’s officially spooky season. IYKYK. 

Using Props Properly: Christina Milian Explains The Toast | THE ROCKY HORROR  PICTURE SHOW - YouTube

The key ingredient, apart from the toast – obviously – is ricotta. From there, you can go sweet or savory. Fruit, fish, mushrooms…the world is your oyster.  

  1. Head a tablespoon of butter in a skillet over medium and toast a slice or two of bread (store-bought is fine. No, really.) 
  2. Spread ricotta over your toast. You can whip it with a whisk before you spread it. Or don’t. Just make sure it’s full-fat. 

Be creative with your toppings. Pictured here is prosciutto, capers, freshdill, and flakysalt. On other piece: sliced cherry tomatoes, chives, and honey.

Photo by Dan Balinovic

Food

Kane’s Cuisine: Tangy soy-glazed meatballs

LA Blade White House correspondent Christopher Kane shares his love and passion of cooking writing in his weekly Sunday column

Published

on

Photo by Dan Balinovic

The LA Blade’s intrepid Washington D.C.-based White House correspondent snarks his way through another delicious weekly recipe while dishing tea on other subjects…

WASHINGTON – When it comes to the small details that elevate the appearance, if not the quality, of food that you’re serving to guests, skewers, like edible flowers, are a light lift. 

Pierce a few meatballs and cubed pineapple slices and voila! Good to go. 

I wanted something Asian inspired, but Alison Roman has the best meatball recipe I’ve ever used, so I opted to make hers and add a glaze at the end – soy sauce based, so I reduced the salt slightly. 

Photo by Dan Balinovic
  1. Mix 1 cup ricotta, ½ cup parsley, chopped, ½ cup grated parmesan, and a third cup Panko breadcrumbs, two eggs, 3-4 cloves garlic, and ½ onion, very finely diced. Season with salt, pepper, and crushed red pepper flakes. Allow to rest for 10 minutes
  2. Add 1 pound ground beef and 1 pound ground pork, seasoning with one teaspoon salt
  3. Heat oil in large skillet and cook one meatball on three sides for a few minutes per side until it’s done. Taste for seasoning, adjust (or don’t) accordingly, and repeat with the remaining meatballs or refrigerate the rest to make another time. 
  4. In a small saucepan, cook 1 cup soy sauce, ½ cup sugar, and ½ cup mirin or rice vinegar, until bubbles turn to foam
  5. Coat the meatballs in the mixture and skewer with sesame sticks. Add sesame seeds and green onion, serving over a bed of rice and broccoli.
Photo by Dan Balinovic
Continue Reading

Food

Kane’s Cuisine: Drunken noodles, ingredients by Momofuku

LA Blade White House correspondent Christopher Kane shares his love and passion of cooking writing in his weekly Sunday column

Published

on

Photo by Dan Balinovic

The LA Blade’s intrepid Washington D.C.-based White House correspondent snarks his way through another delicious weekly recipe while dishing tea on other subjects…

WASHINGTON – Every recipe I’m seeing this week is some spin on Thanksgiving leftovers, and the only one I would even consider trying is the turkey ramen dish featured in The New York Times Cooking. 

I’m here to cleanse your palate and show you something you’d like to eat even when you’re sick to death of eating and tired of even thinking about food. 

Momofuku, I would like to thank you for sending me the chili crisp and soy sauce used in this recipe (also pictured in this article). Both were fantastic and undoubtedly leveled up my interpretation of the classic Thai dish drunken noodles (Pad Kee Mao). 

Photo by Dan Balinovic
Photo by Dan Balinovic

Photo by Dan Balinovic

Recipe adapted from Julia Moskin’s adaptation of Hong Thaimee’s recipe (via The New York Times Cooking):

  1. Put 8-ounces rice noodles (preferably wider than those pictured here) in a large bowl. Cover with hot water, allowing them to soak as you work your way through the next few steps, periodically stirring the noodles around with your hand 
  2. In another bowl, combine 2 tablespoons oyster sauce, one tablespoon Momofuku Barrel Aged Restaurant Grade Soy Sauce, one tablespoon fish sauce, 1.5 tablespoons white vinegar, and 1.5 tablespoons Thai black soy sauce, whisking until smooth
  3. With a mortar and pestle, make a paste from four serrano chilis or other hot peppers, de-seeded, mashed with 8 garlic cloves. Heat a few tablespoons neutral oil in a wok or Dutch oven and cook paste for about a minute, stirring vigorously
  4. Add 8 ounces ground pork, stir frying for about 3 minutes
  5. Add noodles and continue cooking as you gradually add the sauce. If noodles are still under-done, add a splash of water and continue cooking 
  6. Serve topped with Thai basil, green onions, sesame seeds, red pepper flakes, and Momofuku chili crunch 
Photo by Dan Balinovic
Continue Reading

Food

Kane’s Cuisine: Thanks, it’s giving

LA Blade White House correspondent Christopher Kane shares his love and passion of cooking writing in his weekly Sunday column

Published

on

Photo by Dan Balinovic

The LA Blade’s intrepid Washington D.C.-based White House correspondent snarks his way through another delicious weekly recipe while dishing tea on other subjects…

WASHINGTON – I have several recipes along with some excellent photos for you this week. But first, please stay with me through these long and digressive paragraphs because they are full of interesting factoids that I just learned about Thanksgiving and the traditions with which it is associated. 

Evidence suggests that settlers in Plymouth colony did, in fact, share a meal with the Wampanoag people in what is now southeastern Massachusetts in late 1621. Historians believe the meat on which they feasted was deer, along with ducks or geese.

No turkey for the “first Thanksgiving,” but the bird nevertheless became a staple menu item for the holiday by the turn of the 19th century. Likewise for the December holiday, a phenomenon that is widely attributed to Charles Dickens’s publication of “A Christmas Carol” in 1843. 

Fast forward to 1947. In the immediate aftermath of World War II, Europe was roiled by food shortages. Endeavoring to beef up our supply to aid these countries, which were on the brink of famine, President Harry S. Truman gently asked the American people to forego eating poultry on Thursdays – a request that he delivered with the first ever televised address by a sitting president. 

President Truman receives a turkey from Sen. Olin Johnston of South Carolina in the Oval Office
(Photo Credit: Harry S Truman Presidential Library & Museum)

It was met with a big middle finger. 

(No surprise, right? I mean, during a pandemic that killed a million people in this country, when public health officials urged Americans to wear protective face coverings and avoid indoor gatherings, some responded by plotting to kidnap the governor of Michigan for a show trial and extrajudicial murder.)

Okay, so in 1947, Americans were tired after years of wartime food rations. Plus, that year Christmas as well as New Year’s Day fell on a Thursday, too. (Thanksgiving is always the last Thursday in November, per an 1863 proclamation by President Abraham Lincoln.)

So strong was the backlash that the Truman administration made peace by fully embracing the Thanksgiving turkey and formalizing the longstanding White House tradition of accepting the bird as an annual holiday gift. 

Many presidents chose not to eat their turkeys.

Just three days before his 1963 assassination in Dallas, President John F. Kennedy was gifted a bird wearing a sign that read, “Good Eating Mr. President.” Fortunately for the turkey, which weighed a whopping 55 pounds, Kennedy reportedly said he would “let this one grow” upon returning her to the farm.   

Nearly two decades later, facing questions over whether he would pardon Oliver North for his involvement in the Iran-Contra affair, President Ronald Reagan deflected with a joke about instead “pardoning” the Thanksgiving turkey that was gifted to him, thus formalizing a silly presidential tradition. 

It is in keeping with these White House stories that I chose to forego turkey this year. I did, however, spend all day cooking, which is something I thoroughly enjoyed despite my husband’s photo of me looking less than enthusiastic. 

See links below if you’d like to make any of the dishes pictured here. They were all fantastic.

Photo by Dan Balinovic
Photo by Dan Balinovic
Photo by Dan Balinovic
Photo by Dan Balinovic
Continue Reading

Food

Kane’s Cuisine: Spicy chicken curry ramen-noodle soup

LA Blade White House correspondent Christopher Kane shares his love and passion of cooking writing in his weekly Sunday column

Published

on

Photo by Dan Balinovic

The LA Blade’s intrepid Washington D.C.-based White House correspondent snarks his way through another delicious weekly recipe while dishing tea on other subjects…

WASHINGTON – It is my most fervent wish that you, dear reader, have not been trapped in a vortex of repetitively refreshing The New York Times and Twitter in search of the smallest actionable update on the status of our midterm elections. I want better for you. 

My brain, on the other hand, has been poisoned by a decade in Washington. 

On Tuesday, in addition to my nails and cuticles I ate the customary Election Day dish (pizza). Ditto for Wednesday. By Friday, it was time for something more refined. 

I wanted to chop an onion and make something fabulous because regardless of the results of the midterms, at the very least we can breathe easy for a bit without being battered with overwrought takes from pundits and politicos. They don’t really know how things are going to shake out (and never really did, to be honest). 

Today’s recipe isn’t topical or gimmicky. It’s just really good. 

Photo by Dan Balinovic
  1. Cook one onion, minced, and 4 inches of peeled fresh ginger, minced, in a large skillet with a few tablespoons of vegetable oil for ten minutes
  2. Add four cloves garlic, minced, and one teaspoon dark red chili paste, preferably Thai, Malaysian, or Vietnamese, cooking and stirring frequently for another minute
  3. Add one-pound boneless skinless chicken thighs, cubed or thinly sliced, cooking for another minute  
  4. Add three tablespoons spicy curry powder, preferably Thai, Malaysian, or Vietnamese, and a half teaspoon paprika, stirring to coat 
  5. Add one 14-oz can full-fat coconut milk, ½ cup heavy cream, 4 cups chicken stock, preferably homemade, ½ teaspoon turmeric, 2-4 tablespoons fish sauce, and one tablespoon granulated sugar 
  6. Bring to a boil and reduce heat until chicken is cooked through, about 15 minutes 
  7. Cook a package of noodles – rice noodles, udon, or ramen (pictured here) – according to package instructions, making sure to season the water. Drain and rinse with cold water

Serve with bean sprouts, cilantro or Thai basil, scallions, and red pepper flake

Continue Reading

Food

Kane’s Cuisine: Send noods

LA Blade White House correspondent Christopher Kane shares his love and passion of cooking writing in his weekly Sunday column

Published

on

Photo by Dan Balinovic

The LA Blade’s intrepid Washington D.C.-based White House correspondent snarks his way through another delicious weekly recipe while dishing tea on other subjects…

WASHINGTON – Every time I see a box of Israeli couscous or Italian ditalini or fregola at the grocery store (or on Instacart), I almost always add it to my basket in anticipation of the next time I’ll make the dish featured in today’s column. Usually when I’m very hungry and it’s cold outside. 

When I was in college, it was the cheesy, salty Kraft Easy Mac pouches, ready in under a minute with no special equipment beyond a microwave. You might consider this the grown-up version. I wouldn’t exactly call it “adult mac n cheese” though because that sounds a bit reductive. More like an adulterated version of cacio e pepe

Photo by Dan Balinovic
  1. Toast a box of small pasta (ditalini is used in the photos here) in a heavy bottomed pot with some olive oil and a bit of kosher salt for about 3 minutes. 
  2. Bring a stockpot of heavily salted water to a boil and cook pasta according to package instructions until a few minutes short of al dente. Drain and reserve a cup of pasta water
  3. Meanwhile, toast a teaspoon of freshly cracked black pepper in your heavy bottomed pot (which should still have a bit of olive oil)
  4. Add ½ to one cup pasta water to your heavy bottomed pot, with the heat on medium-high. Add your pasta, 8 ounces freshly shredded parmesan, and a splash of heavy cream, cooking for about three minutes until your sauce has reached the desired consistency and noodles are cooked through. (I like to shred my parmesan in a food processor.) 

Serve with red pepper flakes, a drizzle of olive oil, chives, an egg yolk, and flaky salt

Continue Reading

Food

Kane’s Cuisine: Enchiladas con carne con Velveeta

LA Blade White House correspondent Christopher Kane shares his love and passion of cooking writing in his weekly Sunday column

Published

on

Photo by Dan Balinovic

The LA Blade’s intrepid Washington D.C.-based White House correspondent snarks his way through another delicious weekly recipe while dishing tea on other subjects…

WASHINGTON – Shout-out to Ken Sena and Erick Flores on their upcoming nuptials in Mexico because come Wednesday, I’ll be sipping margaritas by a pool in Oaxaca Centro. So, today we’re making Tex-Mex style enchiladas in honor of my upcoming vacation. 

Recipe adapted from Sam Sifton via New York Times Cooking:

Photo by Dan Balinovic
  1. Toast ½ cup all-purpose flour in a dry skillet over medium heat until golden-brown, and then set aside
  2. Wipe skillet and add a bit of oil. Cook one pound ground chuck beef until browned, seasoning with salt and pepper. Remove meat with slotted spoon
  3. Without cleaning the skillet, add one chopped white onion, four cloves garlic, minced, and two diced jalapeño peppers with seeds and veins removed, cooking for about 10 minutes
  4. Stir in one cup canned crushed tomatoes, cooking until their liquid is evaporated. Add 3 tablespoons chili powder, ½ teaspoon cumin, and ½ teaspoon oregano, stirring until combined
  5. Return meat and toasted flour to skillet and mix until well blended. Cooking on medium-high, slowly add 2 cups chicken stock (preferably homemade),* ½ cup at a time. Lower heat and allow to continue cooking for another hour or so. Season with salt and pepper to taste
  6. Heat oven to 425°. Heat neutral oil over medium heat in your skillet and gently fry 12 corn tortillas, one at a time, for about ten seconds per side. Shred 1.5 cups sharp cheddar and 1.5 cups Velveeta American cheese and combine in a large bowl
  7. Assemble enchiladas. Begin by evenly distributing about ½ cup of the meat mixture on the bottom of a 9 x 13-inch baking dish. One at a time, fill tortillas with a combination of the meat mixture and cheese mixture, placing each seam side-down in the dish such that they’re overlapping a bit

Distribute the remaining meat mixture and cheese mixture over the top. Bake for 10 to 15 minutes. Top with crème fraiche, cilantro, greenonions, and diced raw white onion

Continue Reading

Food

Kane’s Cuisine: Making cinnamon rolls while streaming ‘Midnights’

LA Blade White House correspondent Christopher Kane shares his love and passion of cooking writing in his weekly Sunday column

Published

on

Photo by Dan Balinovic

The LA Blade’s intrepid Washington D.C.-based White House correspondent snarks his way through another delicious weekly recipe while dishing tea on other subjects…

WASHINGTON – Taylor Swift’s tenth studio album dropped on Friday evening at 6pm ET. Before the weekend had officially begun, it seemed everyone in my Twitter feed had streamed the 13 tracks on “Midnights” enough to recite their lyrics from memory. 

To each their own, but my reaction to the release of a new album by any recording artist would never be to listen on a loop until the songs are etched into my hippocampus. Not in my Wildest Dreams. 

I did, however, spend some time and attention on the “Tay-spiricies” that began to circulate on social media with the debut of “Midnights” – theories that are often floated and spread by the very online “Swifties” who comprise Taylor’s most die-hard fanbase. 

Probing her song lyrics and social media posts as if they were engaged in a robust hermeneutics of a religious text, these fans have collected what they believe to be evidence that the singer is secretly a lesbian, or perhaps bisexual. Whoa, if true! 

Anyway, the point of this tangent about Taylor is that I managed to stream “Midnights” this weekend while making the treats pictured here with the recipe below. It’s a great way to listen to the album, which is very good, and the end result is delicious cinnamon rolls.

Photo by Dan Balinovic

The recipe is from Alison Roman’s Newsletter. My only modification was the decision to add a simple frosting. 

  1. In a stand mixer with a dough hook attachment, whisk one cup buttermilk or whole milk together with ¼ cup granulated sugar, and 2 ¼ teaspoons active dry yeast
  2. Add 3 ¾ cups all-purpose flour, 1.5 teaspoons baking powder, and 1.5 teaspoons kosher salt. Mix on low speed until dough starts to come together. Add 2 eggs, one at a time, and mix on medium until no dry spots remain. With the mixer running, add 1 stick unsalted butter cut into half-inch pieces
  3. Transfer to a greased bowl, cover with plastic, and refrigerate for 12 to 24 hours. 
  4. Grease a 9 by 13-inch baking dish and coat the bottom with maple syrup. Roll out the dough into a 12 by 24-inch rectangle. Spread room-temperature unsalted butter generously over the entire surface of the dough. Top with an even coating of one cup brown sugar mixed with one tablespoon ground cinnamon
  5. Starting with the edge closest to you, roll the dough/butter/cinnamon mixture into a log, (tightly, to minimize air pockets). Cut horizontally into 12 equally sized cinnamon rolls, measuring about 2-inches each, and transfer to baking dish
  6. Preheat oven to 350°. Cover baking dish with plastic and place on top of the oven so the rolls can proof in the warm environment for 45 to 95 minutes
  7. Bake for about 40 minutes. Brush the rolls with maple syrup and flaky salt

If desired, make your icing by whisking together 2 cups powdered sugar, 2 tablespoons melted unsalted butter, 2 teaspoons vanilla extract, and 4 tablespoons whole milk

Continue Reading

Food

Kane’s Cuisine: A baguette- hold the Negroni spagliato & prosecco

LA Blade staff writer Christopher Kane shares his love and passion of cooking writing in his weekly Sunday column

Published

on

Photo by Dan Balinovic

The LA Blade’s intrepid Washington D.C.-based political reporter snarks his way through another delicious weekly recipe while dishing tea on other subjects…

WASHINGTON – Last night, I ordered a Negroni spagliato with prosecco in it, and my server audibly groaned at me. You can’t always get what you want. Unless you make it yourself. 

A couple weeks ago, I introduced some of you to the wonders of ricotta toast and hinted that my toast was from a homemade baguette. Well, it’s time for that recipe! 

I Eat Bread Every Single Day GIFs - Get the best GIF on GIPHY

I don’t, actually. To limit my bread consumption, I only eat it when I make it myself. (It’s not that hard, but it is time consuming. A lot for a weekday.)

Photo by Dan Balinovic
  1. In a stand mixer, stir 3.5 cups bread flour, 1 ⅔ cup warm water, and ½ teaspoon instant yeast until a dough forms. Cover and rest for 30 minutes
  2. Add 3 ¼ teaspoon salt and knead with a dough hook on medium-medium high for five minutes
  3. Transfer dough to large bowl lightly coated in olive oil. Cover and rest for one hour. Punch down, flip, re-cover, and allow to rise for another hour
  4. Punch down again, transfer to lightly floured surface, and divide into three equal pieces. One at a time, shape the baguettes. It would be as painful for you to read instructions for this step as it would for me to write them, so I’ll instead direct you to this helpful YouTube video.
  5. Transfer baguettes to a floured towel (or a baguette pan, if you have one. I don’t.) Rest, uncovered, for the final rise – 45 minutes to an hour
  6. Score with a razor blade or very sharp knife, making a few diagonal cuts along the length of the baguettes. 
  7. Transfer to a baking sheet and into a sous vide oven at 475° and 100% steam for 5 minutes, and then turn off steam and bake for another 14 minutes. IF YOU DON’T HAVE A SOUS VIDE OVEN, follow baking instructions in this recipe.
Best Oprah Can GIFs | Gfycat
Continue Reading

Food

Kane’s Cuisine: Pumpkin spice cheesecake?

LA Blade staff writer Christopher Kane shares his love and passion of cooking writing in his weekly Sunday column

Published

on

Photo by Dan Balinovic

The LA Blade’s intrepid Washington D.C.-based political reporter snarks his way through another delicious weekly recipe while dishing tea on other subjects…

WASHINGTON – Pumpkin spice won. It’s time to accept it and move on. So reads the headline of a column last month by Washington Post food reporter Emily Heil. And I have no reason to dispute the arguments she’s laid out nor the conclusions she’s reached. What’s wrong, after all, with some cinnamon, cloves, nutmeg, allspice, and ginger?  

Listen, there’s a reason the Pumpkin Spice Latte is so popular. Though, as a gay man, I understand I must take it iced no matter how chilly the weather is outside. Those are the rules. Shout out to my best friend Kelsey Craig, PSL ambassador and one of two straight women I know who still watches Grey’s Anatomy (hi, Saniya Rao.) 

Basic Pumpkin Spice Memes to Send to Your Friends and Family

So, the cheesecake pictured here is not pumpkin spice flavored. But it could be! Very easily, in fact…

Photo by Dan Balinovic

The recipes I’ve seen online for pumpkin cheesecake demand that you include one cup or a 15-oz can of pumpkin puree. My gut tells me you probably don’t need it. Instead, refer to the recipe below, where I’ve given you two options – in case you’d like to make an orange flavored cheesecake, as pictured. 

I haven’t tested the pumpkin spice version. But you can! Please let me know how it turns out. Seriously. 

Orange Creamsicle Cheesecake Pumpkin Spice Cheesecake (hopefully!)

Crush 8-oz graham crackers and mix the crumbs with 3 tablespoons brown sugar, a pinch of kosher salt, and 6 tablespoons melted unsalted butter

Crush 4-oz graham crackers and 4-oz ginger snaps. Mix crumbs with 3 tablespoons brown sugar, a pinch of kosher salt, and 6 tablespoons melted unsalted butter 

Press the well-mixed ingredients into a 9-inch pie plate or springform pan and bake on 325° for 10-12 minutes

Press the well-mixed ingredients into a 9-inch pie plate or springform pan and bake on 325° for 10-12 minutes

In a food processor or stand mixer, cream together one pound room temperature cream cheese, one cup sour cream or crème fraiche, and ½ cup granulated white sugar. Add two eggs, 4 tablespoons finely grated orange zest, and a pinch of salt

In a food processor or stand mixer, cream together one pound room temperature cream cheese, one cup sour cream or crème fraiche, and ½ cup granulated white sugar. Add two eggs, 2 teaspoons pumpkin spice mix, and a pinch of salt

Pour the filling into your crust and bake for about 30 minutes at 325°. Turn the oven off, open the door, and allow cheesecake to cool for about 20 minutes. Remove from oven and allow to cool at room temperature for an additional 30 minutes before refrigerating for another 2 hours

Pour the filling into your crust and bake for about 30 minutes at 325°. Turn the oven off, open the door, and allow cheesecake to cool for about 20 minutes. Remove from oven and allow to cool at room temperature for an additional 30 minutes before refrigerating for another 2 hours
Continue Reading

Food

Kane’s Cuisine: Amatriciana, one of the four pastas of Rome

LA Blade staff writer Christopher Kane shares his love and passion of cooking writing in his weekly Sunday column

Published

on

Photo by Dan Balinovic

The LA Blade’s intrepid Washington D.C.-based political reporter snarks his way through another delicious weekly recipe while dishing tea on other subjects…

WASHINGTON – The head cold or upper respiratory infection or whatever it is that I’m suffering from has worsened over the last 24 hours and I feel like complete garbage. So, what have I turned to for comfort on this weekend afternoon? 

That’s right, NyQuil chicken

But afterwards, a bowl of warm noodles (followed by a bowl of cold ice cream) all while re-watching Dance Moms. Look, if you can’t handle me at my worst, that is completely understandable because I am a monster. 

Today, we’re making one of the four pastas of Rome, amatriciana. I made some modifications that Italians might not approve of, but I don’t care. Oh, you learned everything there is to know about the Italian culinary arts from your study abroad? I don’t think so. 

“When I was in Lazio, our Pecorino Romano was crafted by local cheesemakers who raised sheep on the hillside, playing Giuseppe Verdi’s operas for at least four hours per day. These farmers, who were all named Salvatore, would sooner have eaten their own shoes than tasted an amatriciana prepared with canned tomatoes. Calling what they serve here in America ‘pasta’ is an insult. And don’t even get me STARTED on how much better the coffee is in Italy…”
  1. Bring a large pot of heavily salted water to a boil 
  2. In a large skillet or fry pan with a couple tablespoons olive oil, cook 4 ounces guanciale or pancetta, cut into ½ – inch cubes, on medium-low for about 15 minutes, stirring occasionally 
  3. Increase the heat slightly and add a sliced onion and cook for about 5-8 minutes. Add two teaspoons red pepper flakes and cook for an additional 30 seconds to one minute
  4. Add a 28-ounce can of tomatoes (crushed, or whole and then crushed by hand or with a wooden spoon). Add a dash of fish sauce and season to taste with salt. Cook for about 20 minutes and set aside
  5. In your pot of boiling water, cook a 12-ounce box of pasta – whatever kind you like –until a few minutes before al dente (refer to package directions for cook times). Reserve one cup pasta water, strain the noodles and set aside 
  6. Add the pasta and half the reserved pasta water to your pan with the sauce. Cook for a further 3-4 minutes, stirring to make sure the noodles are evenly coated and the sauce is thickened 
Photo by Dan Balinovic

Optional but encouraged: Season with flaky salt, black pepper, grated raw garlic, more red pepper flakes, a drizzle of olive oil, and garnish with basil 

Continue Reading
Advertisement

Sign Up for Blade eBlasts

Advertisement

Follow Us @LosAngelesBlade

Advertisement

Popular