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  1. #1
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    I Remember Nonna (2)

    ...when my aunt's and sister's gardens began producing prodigious amounts of Roma tomatoes in summer, Nonna would start with her uncooked tomato sauces: basically chopped and drained tomatoes, garlic, EVOO, wine vinegar and whatever else she felt like adding for lunch: black or green olives, capers, fresh herbs, an anchovy...This sauce has fresh basil and parsley, a local chili, and black unsalted olives. Served on DeCecco linguine with Parmesan (Nonna preferred Romano) and chili flakes:

    I Remember Nonna (2)-s__15130628-jpg I Remember Nonna (2)-s__15130630-jpgI Remember Nonna (2)-s__15130632-jpgI Remember Nonna (2)-s__15130634-jpgI Remember Nonna (2)-s__15130636-jpg
    Last edited by tomcat; 28-03-2020 at 01:02 PM.
    Majestically enthroned amid the vulgar herd

  2. #2
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    The recipe:

    What you need:

    6 medium tomatoes (quickly dipped in boiling water to remove skins), chopped and well drained in a colander
    2 cloves minced garlic (or to taste)
    3 tablespoons coarsely chopped basil
    3 tablespoons coarsely parsley
    1 level teaspoon salt
    1 level teaspoon freshly ground black pepper
    1/4 cup EVOO
    2 tablespoons wine vinegar
    8-10 chopped black olives
    Freshly grated Parmesan cheese

    What you do:

    In a large bowl, mix all ingredients except cheese and allow to sit for an hour before serving. Fill bowls with pasta and spoon on the topping individually, mixing well. Sprinkle with Parmesan and chili flakes...mangia.

  3. #3
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    Nice TC, simple and tasty. Could you taste anything apart from Parmesan stocked up.

  4. #4
    Thailand Expat TheRealKW's Avatar
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    Lovely. Cheers. Must admit I agree with your Nonna, Romano is better.

  5. #5
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    you should open you own little restaurant, tom, looks nice

    how much was it?

  6. #6
    [at][at][at][at][at][at] SKkin's Avatar
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    I don't see the Thai chili mentioned in the recipe. Is that Nonna approved?



    Quote Originally Posted by tomcat View Post
    Sprinkle with Parmesan and chili flakes
    Or is that where the flakes come in...

  7. #7
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    Quote Originally Posted by TheRealKW View Post
    Lovely. Cheers. Must admit I agree with your Nonna, Romano is better.
    ...well, it's a different taste and far saltier than Parmesan...I'd probably leave out the 1/2 teaspoon of salt from the recipe...

  8. #8
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    Quote Originally Posted by SKkin View Post
    I don't see the Thai chili mentioned in the recipe. Is that Nonna approved?





    Or is that where the flakes come in...
    ...Nonna only used chili flakes...I like the idea of a local chili (with a slit cut from top to bottom) marinating in the sauce: greater depth of flavor. However, next time, I'll fine-chop the chili and see what the result is...

  9. #9
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    Another outstanding food post. I take it SD is talking and posting the pics?

  10. #10
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    Quote Originally Posted by bsnub View Post
    Another outstanding food post. I take it SD is talking and posting the pics?
    ...he's taking the pics; I'm posting here and on FB for family as they remember Nonna's feasts, too...SD also does the washing up and offers the occasional suggestion; however, I draw the line at fish sauce...

  11. #11
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    Not even a cheeky anchovie or 5 and a few capers?

  12. #12
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    Quote Originally Posted by tomcat View Post
    he's taking the pics
    I figured.

    Quote Originally Posted by tomcat View Post
    I draw the line at fish sauce

  13. #13
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    Quote Originally Posted by NamPikToot View Post
    Not even a cheeky anchovie or 5 and a few capers?
    ...*cough*...have a peek at the OP...

  14. #14
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    Quote Originally Posted by tomcat View Post
    ...*cough*...have a peek at the OP...
    Bugger, apologies. Those ingredients move the recipe toward a Puttanesca - eccellente

  15. #15
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    Quote Originally Posted by NamPikToot View Post
    Bugger, apologies. Those ingredients move the recipe toward a Puttanesca - eccellente
    ...puttanesca, of course, is a cooked sauce with a generally fixed recipe...Nonna's uncooked sauces vary with what is available in the pantry...

  16. #16
    ความรู้ลึกลับ HuangLao's Avatar
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    Quote Originally Posted by NamPikToot View Post
    Nice TC, simple and tasty. Could you taste anything apart from Parmesan stocked up.

    Yep.
    Simple will sometimes surprise.

    Cheers, TC!


  17. #17
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    Loso kitchen

  18. #18
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    That looks deliciouso, tc ! I can eat this recipe and pour it on a double batch of my extremely low carb pasta. It may not taste as good as yours, but I think i'll try it anyway! Cheers xo

  19. #19
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    By the way, I really like Kalamata olives, maybe those will taste good as well.

  20. #20
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    Looks good, TC! I'm enjoying your cooking pics as much as your restaurant review pics. Suggestion though - maybe you can put them all in one thread?

    And I wonder... where's the checkered shirt? Cheers!

  21. #21
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    Quote Originally Posted by katie23 View Post
    Looks good, TC! I'm enjoying your cooking pics as much as your restaurant review pics. a) Suggestion though - maybe you can put them all in one thread?

    b) And I wonder... where's the checkered shirt? Cheers!
    a) Thought about that, but decided each new offering was worth its own thread...mods notwithstanding...
    b) It's doubling as a tablecloth at the moment...

  22. #22
    Thailand Expat TheRealKW's Avatar
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    Quote Originally Posted by katie23 View Post
    Looks good, TC! I'm enjoying your cooking pics as much as your restaurant review pics. Suggestion though - maybe you can put them all in one thread?
    I prefer them in separate threads, one thread per recipe is best. Though a hint of the food in the thread title helps with searching later.

  23. #23
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    Quote Originally Posted by TheRealKW View Post
    I prefer them in separate threads, one thread per recipe is best. Though a hint of the food in the thread title helps with searching later.
    ...agree: Nonna3 will have the sauce name in the title...

  24. #24
    Thailand Expat TheRealKW's Avatar
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    cheers.

  25. #25
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    Quote Originally Posted by MarilynMonroe View Post
    By the way, I really like Kalamata olives, maybe those will taste good as well.
    ...kalamata olives are excellent...the problem with adding them in this recipe is their brine. If adding (pitted) kalamatas to the sauce, I recommend leaving out the listed ingredient teaspoon of salt, particularly if Romano cheese is used.
    Last edited by tomcat; 29-03-2020 at 05:26 PM.

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