This is what my tomato plants did this year. I have lots of canning to do as the fruit ripens. I have already canned a bunch of green tomato’s and eat tomato…
Question by Ileana: Cream based pasta: How do I make pasta out of the below ingredients?
I have farfalle pasta, green capsicum, tomatoes, olives and fresh cream. Please suggest some recipes to make a good creamy based pasta out of these.
Best answer:
Answer by Bella
None of those will be tasty, they will curdle the cream. Try using the cream, an egg and some grated parmesan cheese and make a sauce for over the noodles.
Know better? Leave your own answer in the comments!
Ha ha sorry for making you hungry.
Yeah it was a bit of work but I enjoy gardening as a hobby and really like the harvest that it offers. Great tasting stuff in the cold winter months that follow.
I’m thinking about doing some “sun dried” tomatos as well this year.
I understand you can even make wine out of tomatos,….the possibilities almost seem endless.
Wowser, sounds like you were a busy man when it came to tomato’s…My sister in law make home made salsa and gave us a few jars of it, its like once my wife and I opened a jar we didnt stop eating until it was gone…BLT’s we aet them at least once a month…There are alot of good things you mentioned, makes me hungry and want some tomato juice and a BLT right now…
Hi Gonzo. Thanks for viewing and commenting.
Yes sir I had several wheel barrows full.
I ate ripe tomatoes, as well as in salads and lots of bacon lettuce and tomato sandwiches. I ate fried green tomatos, I canned stewed tomatoes.
I love tomatoe juice and proccessed and froze 11 four liter (roughly 1 gal.)milk jugs and ice cream pails of tomato juice.
I made up a bunch of tomato paste and sauce for chili con carne and spagetti sauce. I even made some hot taco sauce and salsa.
Looks like you had a great tomato garden and plenty to go around…when my Grandpa was alive he always had a nice garden and he would bring fresh tomatos over and we would fry them up in a batter my mom made and put a dash of salt n pepper on them and eat till we were full…
@Smith Wilson
Thanks for yor comment friend. The fish is a Walleye.
nice garden patch buddy…. i got one too, i am in melbourne australia
is that a trout that you have on your profile picture?
Heat up some water and put 6 tomatoes (whole) in the boiling water for 40 seconds to 1 minute take them out and put them in very cold water then peel the skin off (if it doesn’t work put tomatoes back in for a further minute.)
once peeled blend to make a puree and then heat up some olive oil add some cut 2-3 cloves of garlic and cook it then add the cut capsicum and then add the tomato puree (if you have some passata or chopped tomatoes add 3 tablespoons to thicken it up) then add some 1- 2 teaspoons sugar (to neutralise acidity from the tomatoes) and salt and pepper to taste and the olives then add half a cup of water and leave to simmer. Once it’s reduce and more thicker let it cool
Once it has cooled a little add the cream a little at a time and stir in to your taste it should go into a orange colour then heat the sauce again and mix in cooked pasta and you can serve and eat like that or put in a dish and add some cheese over the top and bake to make a pasta bake
hope this helped
Cook and drain the pasta. That is how you cook pasta. You want to make a pasta meal or dish?
Add the cream and a little pasta water and cook it on low and let it thicken and reduce a bit. Add cooked green peppers, olives and tomatoes. Toss with pasta.
Spaghetti pasta alla carbonara. Luscious and wonderfully indulgent, it takes as long to make as it does to cook the spaghetti. The ingredients are simple, just spaghetti (or other long pasta), pancetta or bacon, eggs, Parm, a little olive oil, salt and pepper. A silky sauce is created when the beaten eggs are tossed with the hot pasta and a little fat from the pancetta or bacon.
Did I already mention indulgent? Yes, this is not a make-it-everyday recipe. This is a I’ve-been-eating-my-kale-for-weeks-and-now-I-want-to-splurge recipe. But heck, if you are going to splurge, you may as well do it right.
By the way, for those of you who must eat gluten-free, I’ve found an excellent gluten-free pasta that works well with this recipe. Look for the bionaturae brand. I’ve found it at Whole Foods.
INGREDIENTS
1 Tbsp olive oil or unsalted butter
1/2 pound pancetta or thick cut bacon, diced
1-2 garlic cloves, minced, about 1 teaspoon (optional)
3-4 whole eggs
1 cup grated parmesan or pecorino cheese
1 pound spaghetti pasta (or bucatini or fettuccine)
Salt and black pepper to taste
METHOD
1 Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water.)
2 While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the bacon or pancetta and cook slowly until crispy. Add the garlic (if using) and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl.
3 In a small bowl, beat the eggs and mix in about half of the cheese.
4 Once the water has reached a rolling boil, add the pasta, and cook, uncovered, at a rolling boil. When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic. Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It’s the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce. Toss everything to combine, then add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste.