A quick and easy sauce to throw together before cocktails...
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A quick and easy sauce to throw together before cocktails...
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What you need:
3-4 tablespoons EVOO
6-8 cloves garlic sliced
1 medium red onion chopped
1/4 cup chopped flat leaf parsley
1kg ripe tomatoes chopped
1 cup basil leaves
2 local chilies sliced from stem to stern
1 teaspoon salt
What you do:
Blend and set aside the tomatoes, parsley and salt. Saute the onions, garlic and chilies until light brown. Add the tomato mixture to the pan and bring to the boil. Reduce heat to simmer sauce (uncovered) for 20-30 minutes, checking frequently for correct thickness. Remove chilies and pour sauce over pasta. Toss pasta with uncut basil leaves and serve with Parmesan.
I've made this sauce with sliced kalamata olives and/or capers. Both flavorful additions...
Easy, but i'd lick your bowl on the way to taking it to the sink Tom - that is exactly like the way i remember my mum knocking up a pile of pasta and accompanying salad + panzanella in the early 70s...course that was mainly on hols in Bordighera - it was harder to recreate in blighty back then - that recipe is so versatile - add olives either sort, capers, anchovies, thick pancetta its endless but the start is this recipe and a bake with meat = thanks.
You don't deseed the tomatos? I'm surprised.
...this is not a fussy sauce...the blender smooths everything out...Quote:
Originally Posted by Topper
I can't say I've ever bothered with that sh1t...only for chefs and purists really.Quote:
Originally Posted by Topper
...and I'm neither...just an ordinary kitchen hack...Quote:
Originally Posted by Troy
^ depends on the length of cooking, i never de-seed but sometimes skin or core depending on quality or recipe.
Whoa!!..... More sauce than Nonna!!.:)Quote:
Originally Posted by NamPikToot
Looks good Tom.
With some excellent quick and simple recipes that everyone can easily put together. That's something I really like about these Nonna recipes and hope to try them all out.Quote:
Originally Posted by tomcat
...please post the results if you do..Quote:
Originally Posted by Troy
with this?
Finally, I have discovered that spaghetti should be braised. Yes, really. I made pork meatballs from equal amounts of ground pork and Toulouse sausages pulled from their skins.
I seared those in a cast-iron casserole, removed them, and slow cooked an onion in the seasoned fat. I broke up the dry spaghetti and turned it in the onions and fat, before topping up with double the volume of chicken stock from a cube. (So 300g of spaghetti needs 600ml of stock.)
I placed the meatballs back on the top and put it in the oven preheated to 180C/gas mark 4, lid on, for about 10 minutes. I took off the lid and returned it to the oven for a further five minutes. I did all this because I was in lockdown and bored. What was the worst that could happen? If it was lousy, I’d make the family sandwiches. It wasn’t lousy.
The spaghetti soaked up all the stock and became a rich buttery tangle, but still with bite. Thank me one final time. There you go: chips, pork belly, spaghetti. That’s at least two key food groups covered. The good ones. This is my gift to you from lockdown. Now do excuse me.
https://www.theguardian.com/food/2020/jun/18/oven-chips-pork-belly-spaghetti-i-am-the-lockdown-recipe-king
...^too much work...wrong thread...
You only have to squeeze a sausage, sheesh.