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  1. #1
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    I Remember Nonna 13 (Tomato Basil)

    A quick and easy sauce to throw together before cocktails...

    I Remember Nonna 13 (Tomato Basil)-s__7888900-jpg

    I Remember Nonna 13 (Tomato Basil)-s__7888901-jpg

    I Remember Nonna 13 (Tomato Basil)-s__7888903-jpg

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  2. #2
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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...
    Majestically enthroned amid the vulgar herd

  3. #3
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    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.
    Last edited by NamPikToot; 12-06-2020 at 11:30 PM.

  4. #4
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    You don't deseed the tomatos? I'm surprised.

  5. #5
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    Quote Originally Posted by Topper View Post
    You don't deseed the tomatos? I'm surprised.
    ...this is not a fussy sauce...the blender smooths everything out...

  6. #6
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    Quote Originally Posted by Topper View Post
    You don't deseed the tomatos? I'm surprised.
    I can't say I've ever bothered with that sh1t...only for chefs and purists really.

  7. #7
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    Quote Originally Posted by Troy View Post
    I can't say I've ever bothered with that sh1t...only for chefs and purists really.
    ...and I'm neither...just an ordinary kitchen hack...

  8. #8
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    ^ depends on the length of cooking, i never de-seed but sometimes skin or core depending on quality or recipe.

  9. #9
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    Quote Originally Posted by NamPikToot View Post
    i'd lick your bowl on the way to taking it to the sink Tom
    Whoa!!..... More sauce than Nonna!!.

    Looks good Tom.

  10. #10
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    Quote Originally Posted by tomcat View Post
    ...and I'm neither...just an ordinary kitchen hack...
    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.

  11. #11
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    Quote Originally Posted by Troy View Post
    That's something I really like about these Nonna recipes and hope to try them all out.
    ...please post the results if you do..

  12. #12
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    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

  13. #13
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    ...^too much work...wrong thread...

  14. #14
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    You only have to squeeze a sausage, sheesh.

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