Rome so far... 48 hours in

Here we are back in gorgeous Roma... We have a distinct advantage, having been here before, in that we knew exactly where to go for gelato on the very first night:

Since then we have been alternately sleeping and not sleeping, and getting to know our neighbourhood. This year Ozayr and I decided that we would eat out less, and learn to cook great Italian food at home... (yes, all of you who know how terrible a cook I am can laugh now, *BUT* I have Maymuna with me, a serious advantage - in enthusiasm if not in experience).

The first step, we figured, to authentic Italian cooking would be authentic Italian ingredients, and so this afternoon we headed over the Trionfale Market. Even though it was close to closing time, we were astounded by the variety - and once we started buying, the price. The little grocery stores in the center of Rome are convenient but don't offer nearly as much for so cheap. This is what we bought today, plus 2 pounds of pasta, at the market for about 16 Euros:

This is what we are planning to make together tonight:

Tomato Sauce with Garlic and Basil

 From Marcella Hazan's Essentials of Classic Italian Cooking.

1 large bunch fresh basil

2 pounds ripe tomatoes (blanched - plunge in boiling water for a minute or less. Drain and when cool enough to handle, skin them and cut)

5 cloves garlic, chopped

5 tbsp extra virgin olive oil

salt

pepper

1 pound pasta

1. Tear the cleaned basil into small pieces.

2. Put tomatoes, garlic, oil, salt and several grindings of pepper into a saucepan, and turn to medium high. Cook for 20 - 25 min. or until the oil floats free from the tomato. Correct for salt.

3. Turn off the heat as soon as the sauce is done, mix in the torn up basil, keeping aside a few pieces to add when tossing the pasta.

Maymuna is on basil duty and Hafsa is on garlic duty. I am on everything-else duty.  It turned out quite well!