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  1. #1
    Thailand Expat tomcat's Avatar
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    I Remember Nonna 15 (Tomato rosemary balsamic sauce)

    I Remember Nonna 15 (Tomato rosemary balsamic sauce)-s__7979012-jpg

    I Remember Nonna 15 (Tomato rosemary balsamic sauce)-s__7979014-jpg

  2. #2
    Thailand Expat tomcat's Avatar
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    What you need:

    1/4 cup EVOO
    5-6 cloves garlic sliced
    2-3 teaspoons dried rosemary (crushed) or 4-5 teaspoons chopped fresh rosemary
    4-5 ripe tomatoes chopped and drained
    2-3 teaspoons balsamic vinegar (a little more or a little less depending on age of vinegar)
    2 red local chilies chopped
    6-8 kalamata olives sliced
    chopped flat leaf parsley

    What you do:

    Saute garlic and red chilies in EVOO until light brown (if using fresh rosemary add it here). Add tomatoes and rosemary and cook over medium heat for about 12 minutes depending on thickness. Add kalamata olives and remove from heat. Cook and drain pasta. Sprinkle balsamic vinegar over pasta and toss. Add sauce and toss again. Add parsley to pasta and serve.
    Majestically enthroned amid the vulgar herd

  3. #3
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    MarilynMonroe's Avatar
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    That looks really tasty, tc!
    Yum with the Kalamata olives in there. I'll have to try this. I will have to eat it with my low carb pasta though.
    I cheated the other day and went to an Italian restaurant and had pasta primavera with olive oil and goat cheese...mmm (shh don't tell anyone).

  4. #4
    Thailand Expat tomcat's Avatar
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    Quote Originally Posted by MarilynMonroe View Post
    That looks really tasty, tc!
    ...it is, particularly when the balsamic vinegar hits the taste buds...

  5. #5
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    ^I love balsamic vinegar! I make a special salad with that. I should do a thread on it.
    I'm not big on hot chilis.. would it make a huge difference if I exclude them?

  6. #6
    Thailand Expat tomcat's Avatar
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    Quote Originally Posted by MarilynMonroe View Post
    ^I love balsamic vinegar! I make a special salad with that. I should do a thread on it.
    I'm not big on hot chilis.. would it make a huge difference if I exclude them?
    ...the chilies add more depth of flavor than heat...but, yes...leave them out or substitute non-spicy varieties...

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