Last edited by tomcat; 22-03-2020 at 02:29 PM.
Yeay, welcome back Tom. Give them little piccies a double tap and inflate em.
Yum. Thanks for sharing.
Interesting use of cauliflower and looks good
Welcome back Tom ... you have been missed.
Tasty OP BTW
Looking good, TC.
Welcome back.
Hoping you stick around.
Maybe I'll post up his photo every other week or so. Sort of like a tin of Prego..
Looks damn reasonable Top Cat!
Welcome back
Welcome back, tomcat! Good to see you again.
May Buddha/ Allah/ God and all the other gods continue to bless you & yours.
Since I can't give you virtual cheek kisses (social distancing & all), I'll just send a Namaste!
Great stuff TC. Going to have some of Nonna's sauce tomorrow.
^ you old devil Norts.
...the full recipe:
What you need:
6 medium-sized red tomatoes (may vary according to taste)
6 cloves garlic
2-3 anchovies in oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 medium cauliflower (chopped)
2 red chilis (with an incision made from top to bottom, but otherwise intact)
1/4 cup EVOO
What you do:
Skin (in hot water) and quarter the tomatoes. Toss into a blender with salt and pepper. Heat oil over medium heat, add garlic and anchovies. When garlic has lightly browned and anchovies disintegrated, add tomatoes and chilis. Bring to a boil, reduce heat to simmer and partially cover. Cook for 12-15 minutes, stirring occasionally to check for consistency. Add chopped cauliflower, mix well and return to a partially covered simmer for another 10-15 minutes (stirring occasionally) or until cauliflower reaches desired tenderness. Remove chilis and let sauce rest while you boil the linguine. Drain pasta and toss in a large bowl with a little EVOO. Pour sauce over pasta, toss, add parsley and serve with freshly grated parmesan.
Mangia!
Last edited by tomcat; 23-03-2020 at 04:57 PM.
Majestically enthroned amid the vulgar herd
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