I’m Andrew’s brother and I’m currently looking for Foodie jobs. Do you have any alternative jobs/
ideas or contacts other than all-kitchen jobs?

Any ideas or thoughts are appreciated.

Alex Olson
925 518-2129
thealexolson@hotmail.com

So, I rashly tried this out tonight and I’m happy to say that while the result was def. not comparable to Delfina, it’s the closest I’ve ever gotten and it was delicious. My fiancée said it was the best tomato pasta I’d ever made! I don’t think I’m ever going to make tomato pasta any other way…

I used the brand I usually buy and had on hand, Glen Muir canned tomatoes, which IMO are excellent. High quality and very fresh and bright tasting. I bought a can of San Marzano DOP (from Italy!) and I think I actually prefer Glen Muir, but the jury is still out. Out of the can, I thought the San marzanos tasted heavier, darker, and “cannier” then the Glen Muir, but maybe cooking brings out their best.

I think the most significant thing your direction helped me out with was that I got that creamy texture to the pasta/sauce mixture, which I now understand is due to a) the high olive oil content in the sauce, and b) cooking the pasta in that sauce. I think this results in the pasta absorbing some of the oil as well… Also that low and slow on the garlic and peppers turns out the complex hotness I was scratching my head over.

If I can now just get the real brand of canned tomatoes they use, I think we’re in business!!

Next, I have to find out how Delfina Pizzeria makes their pizza sauce!

Clarification question: You say, “There are two ways I approach this. The maid taught me to pour them through my hand, grinding them up before adding them to the sauce. Craig uses a food mill after the tomatoes are cooked. I actually prefer Craig’s method here.”

So, is Craig’s method to: 1) do up the oil & garlic as you said, 2) pour tomatoes into oil, and then 3) put everything through the foodmill? I’m confused by “… after the tomatoes are cooked”, like are the tomatoes cooked separately and then put through the mill into the oil, or what i outlined above.

I’ve been asking the waitstaff about the recipe, the last one told me that they use “early girl” tomatoes, which are the first picked tomatoes of the season and are said to the be the sweetest, tastiest tomatoes of the year. But, they told me at bi-right that they didn’t know about anyone who canned ‘em. And a prior waitperson confirmed they use canned. Sigh.

I would love to get Craig’s original recipe!!