Spaghetti in tomato and basil sauce with caramelised walnuts and mushrooms
I’m a fool for spaghetti. I love it in any form – dunked in drippy, chunky tomato sauce or simply sprinkled with exceptional parmesan cheese or gently tossed in olive oil or gracefully lying in pesto, topped with black olives. Any kind of warm spaghetti is spaghetti enough.
When I make it at home, I try to do it as differently as possible from last time. I play around with sauces, pair it with random ingredients, toss it in flavoured oils and do with it, what I wouldn’t do with penne, farfelle or any other kind of pasta. Because unlike its shapely cousins, spaghetti holds little sauce and always remains the hero of the dish.
Today, I made the spaghetti with the classic tomato and basil sauce. To give the dish some spunk, I tossed some fresh mushrooms and walnuts in homemade caramel and served it alongside. Continue reading