Oregano is my most used dried herb. Parsley is my most used fresh herb, followed by basil. I usually have fresh parsley in things like meatballs, chicken soup, etc. One of my favorite dishes that I currently make is a roasted cherry tomato pasta sauce. Saw it on some Japanese youtube channel but I add a bit of a change at the end. Halve cherry tomatos, top them with salt, oregano, and some sugar, then roast them for about 30-40 minutes. Throw some pasta water (I make spaghetti for this dish) into the roasting vessel to get up any bits of tomato that have cooked into the vessel and set aside for the sauce. Cook some minced or crushed garlic in a decent amount of extra virgin olive oil, as much garlic as you like, then throw in some red pepper flakes, again, as much as you prefer. Toss in the roasted tomatos, some starchy pasta water, and the tomato water you've saved to stop the garlic oil from burning. Cook it for a minute or two then put your slightly undercooked pasta in, finishing the pasta in the sauce.
The kicker is to make a batch of spicy anchovy toasted breadcrumbs to top it. Extra virgin olive oil, render some anchovies in the oil then cook some minced garlic and red pepper flakes in that oil. Toss in your breadcrumbs and cook until toasted brown then turn off your burner. Zest a lemon over the toasted breadcrumb mixture, to taste. Top your pasta with that and some parm. Btw, If you ever just make that toasted breadcrumb mixture, you will put it on so much stuff. Absolutely addicting. Throw it on some cooked veg for added flavor and texture, throw it on top of any quick pasta, whatever. Just look up Bobby Flay's toasted breadcrumb recipe. It's so fucking good.
Thank you for reading my food blog.
Cilantro and coriander are the same thing, no?
Yes
