I’ve been ogling many of the products on La Tienda for months … Jamon Serrano, Jamon Iberico, Chorizo, Manchego Cheese, Olives, Paprika, Paella Rice, Saffron. Kids may be in paradise surrounded by gumballs and lollipops but my eyes widen and my heart races whenever I visit this site chock full of artisanal Spanish food products. Seriously, I feel woozy and a little more lightheaded with each and every click on this site.
Of course, ogling is the only thing I can do when clicking through the photos of the bone-in jamons–in all their luscious, savory glory–since their pricepoint is entirely out of my reach. But earlier this month I decided to treat myself to some Spanish specialties to give myself even just a subtle taste of Spain and satisfy my cravings. So I browsed through the various products on La Tienda; put a trio of Spanish paprika, two jars of cracked Verdial olives, a couple jars of mixed Spanish olives and some shrimp bouillon cubes in my virtual shopping cart and checked out. A tidily packed box with my goodies tucked inside was at my doorstep in just days and I didn’t waste a minute before using them in my kitchen.
A simple tomato sauce served over spaghetti helped us enjoy the flavors of these new ingredients in a simple, straightforward manner. I’ll look into what more I can do with them over the coming weeks … and you’ll surely hear about the results!
Tomato Sauce with Bittersweet Spanish Paprika and Spanish Olives over Spaghetti
1/4 cup olive oil
1 onion, finely chopped
3 cloves garlic, minced
1/2 teaspoon bittersweet Spanish paprika
Pinch of dried Greek oregano
Dash of crushed red pepper flakes
1 28 oz. can crushed tomatoes
1 shrimp bouillon dissolved in 1 cup boiling water
Pinch of sugar
Salt and freshly ground black pepper
Handful of parsley, finely chopped
1/2 cup Spanish Verdial Olives, pitted and sliced
1 lb. spaghetti
In a medium sauce pan, heat the olive oil over medium-high heat. Add the onion and cook until softened slightly, 3 minutes or so. Stir in the garlic, red pepper flakes, paprika and oregano and cook a minute longer. Add the tomatoes and the shrimp bouillon liquid and bring to a boil. Stir in the sugar, salt and freshly ground pepper; reduce heat and simmer sauce for 40 minutes. In the last 10 minutes, stir in the parsley and olives.
Meanwhile, bring a large pot of salted water to boil and cook pasta until al dente. Drain pasta in a colander then place back in the pot and coat with a couple of tablespoons of olive oil and 1/2 cup of the sauce. Serve the spaghetti hot with tomato sauce spooned over and additional olives scattered over top if so desired.