We really enjoyed our long week-end of leisure, fun times with friends and eating. Having more time in the kitchen allowed me to make homemade spaghetti with tomatoes sauce and a peach pie. My mom just sent us from her garden fresh tomatoes and peaches, and therefore could not pass up the opportunity to use them right the way.
There is nothing nicer than biting into a just picked ripe peach from a tree. The flavor is just indescribable.
I never made peach pie before so I started looking in all my cook books and to my surprise, I did not find a recipe that I liked. Actually almost all the recipes for peaches were either marinated or cooked with some spirit. It is then that I decided to take matter in my own hands and I came up with this pie recipe. I took my apple pie recipe and added the almond, something new for me. We all loved the result.
If my mom will send me more peaches, hint.. hint mom… next time I will try making a tart…
Instead of making two posts today, I am combing all the meals we had under one heading.
Enjoy this short week.
Home Made Spaghetti
Amount Per Serving
Calories 291Calories from Fat 27
% Daily Value*
Saturated Fat 1g6%
Vitamin A 180IU4%
* Percent Daily Values are based on a 2000 calorie diet.
Place the eggs, flour and salt into the bowl of your mixer fitted with the bread blade. Mix slowly and add water as needed to the dough. Once the dough is well blended, not flaky or too wet (add more flour if this is the case) remove, place on cutting board and cover with a bowl. Let rest for 10 minutes or until ready to use.
Using the pasta machine, follow manufacturer directions to prepare long strips of pasta. I use Kitchen Aid and the last turn of pasta is with number 4.
Cut the sheets of pasta to desired length and pass them thru the spaghetti cutter.
FOR THE TOMATOES SAUCE
In a large skillet sauté the tomatoes with the olive oil, 5 minutes. Remove from the heat and add the basil.