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Question by TAPF3AR: I’m looking for a really good pasta sauce recipe with all fresh ingredients?
I have fresh sweet basil, regular basil, parsley, chives, cilantro and oregano. In the past few days the basil just had a major growth spurt but since the pot is kind of small (Should be plenty for sauce though) I want to use it up so it keeps growing fresh.
I also have stored canned tomato paste 6oz, sauce 8oz, diced 14.5×2, crushed 28oz , and a few cans of a diced tomato and green chile mix 10oz each. I’ve got organic dried rosemary too.
It would be better to include some things that I mentioned but it doesn’t matter if theres an extra ingredient that would make it better I can get it.
I’m looking for a recipe for some epic pasta sauce! I know it probably won’t be that much different from a traditional canned sauce but I know that fresh herbs tend to taste a lot stronger than dried herbs. I would use fresh tomatoes but I’ve got all these cans atm.
I’m gonna look online too I just wanted to see if anybody here has a good recipe for me to compare/try out.
Best answer:
Answer by HaiThereDelilah
You can make pasta and use a vinaigrette or dressing and mix with veggies
Give your answer to this question below!
discard the cilantro.
you need extra virgin olive oil.
simmer tomatoes in olive oil, and add seasonings and herbs.
a finely minced garlic clove
The secret …. 1/2 teaspoon sugar.
a nice touch is 1/4 cup heavy cream.
I like to add diced fried eggplant and wilted spinach.
1/2 cup Parmesan cheese.
Remember:”
the pasta goes into the sauce … never backwards
Save some chopped herbs and chili for garnish.
Salt and pepper to taste.
Nice buttered garlic loaf
and a sexy glass of chianti
Buon appetito!
Good pasta sauce doesn’t really depend on whether you are using canned or fresh tomatoes–it’s the method you cook them that makes more of a difference.
Start by heating some olive oil in a skillet–on top of the stove. Then open your canned tomatoes–not the paste yet–the diced and crushed ones–and drain off the liquid, and save it. When the oil is hot, but not smoking, pour the tomatoes into the skillet and start stirring them. Let them slowly cook until they are hot and begin to fall apart a little–and start adding your fresh herbs a little at a time, tasting between each addition, until you get it to the taste level you want. Then turn your heat down and let this mixture bubble on the stove a little while–don’t let it get dry–add some of the liquid from the tomatoes if it does. Enough to keep it from sticking to the bottom. (If it burns, your heat is too high.)
Chop a green pepper, a small onion and crumble your rosemary–but not much of the rosemary–it can make sauce bitter. You can also add a pinch–no more–of thyme, and a mashed clove of garlic (or two!) Chop the vegetables as chunky as you want to eat them. Add these to the bubbling sauce in the skillet. Add a little salt and pepper at this time. Just a little salt–don’t go overboard. Add just a pinch of sugar, too. If you have any, you can splash a little red wine into this also. Do NOT cover the skillet while it cooks.
Now let this mixture cook on top of the stove in your flat-bottom skillet until it starts to get thicker and the liquid begins to evaporate–stir frequently so it doesn’t stick or burn.
Get your pasta sauce pot out and heat it up on another burner and take the skillet mixture off the stove and put it in the pot with ONE of the cans of tomatoes with chilis–just ONE. Fill that can up with water twice and add a couple cans of water and HALF the tomato paste–only a little. Stir until blended. Let your pasta sauce cook until it’s reduced by about 1/3–that might take around 30 minutes or so or maybe a little longer.
When it has cooked down that much, put your pasta water on to boil on another burner. Before the water boils, add a tablespoonfull or so of olive oil to the water, and a few shakes of salt, and put in your pasta, and cook until it’s just tender. This should take no more than 10 minutes–then remove it from the heat and drain it–do NOT rinse it in cold water! Rinsing in cold water makes your pasta sticky.
Serve and enjoy.,
TIPS—I would not use the cilantro for an Italian sauce–but it will be fine for a Southwestern or Mexican flavor. If you use it, leave out the rosemary. Use more oregano than you think you might need for Italian, and your sauce in both skillet and pot should bubble gently–not hard like boiling water, and it should not just sit there either. Some people like to stir in some grated parmesan cheese–but I don’t like this much–and it tends to mask the flavor of all those fresh herbs. Of course, you can sprinkle it on top when you’re ready to eat and it is fine.
If you use fresh tomatoes, chop them into chunks first–and use them in place of the canned. Same method–skillet on top of the stove first, then into the pot with more liquid, let it cook down. This is at least an hour process–so give yourself plenty of time. The flavors blend over time.
check this awesome recipe out!
http://www.justlikecooking.net/california-style-buttered-pasta/