A Pasta Dish For Love

 Sports figures influence kids to go  into a sport they love. They influence adults to chase after their dreams .o they ever influence home chefs? Surprisingly yes! One tennis player influenced a chef to create a delicious dish.

Regular contributor and chef Yotam Ottolenghi followed  this in today 's New York Times Wednesday Food section. His inspiration?Arthur Ashe who won Three Grad Slams and died too young at the age of fifty.Chef Ottolunghi used his advice " Start with you are.Use what you have. Do what you can." How can this translate into a delicious shrimp sauce  for pasta?It 's a paeon to resourcefulness  about working with what is ever around. Chef Ottolenghi knows this as he's just coming off a tour. He had to set up an improvised kitchen every night and use pantry ingredients. Luckily  the dishes more or less made themselves thanks with the help of one magic -yet ordinary ingredient olive oil.It is a fat and it carries flavors in way s that water can't. He cooked whole garlic cloves in them and the end result was  a sweet mellowness. The sharp pungency associated with the cloves was softened. A chickpea stew made with tomatoes and garlic bubbled away ,creating a wonderful mix of flavors thanks to a half cup of olive oil.

His shrimp recipe follows similar principles. He used the shrimp to infuse the olive oil with sweetness. Some of it builds the tomato sauce, carrying that seafood flavor in every bite. The rest of the oil is tossed with the cooked prawns along with almonds and coriander. The result is part garnish part sauce. It was the same oil with two different ingredients. That means zero new ingredients to shop for,saving time and money. In front of him were the bones of a simple tomato -pasta,Yet by infusing the oil, the dish is elevated . It will require good extra virgin olive oil (there are several to choose from ,like  the in house brands from Lidl, Stop and SHop and Acme along with the national brands like Bertolli). The shrimp should be of the large variety , and they should already been peeled and deveined Onions and crushed tomatoes (any brand) are also used There are also fennel and cilantro for added taste. Angel hair pasta is used but  also spaghetti is good with this too along with fettucini.

Arthur Ashe inspired many . To inspire a famous chef is even more of a gift and a win.Follow HS advice for a tasty meal .