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Full Online Book HomeLearning KitchenPasta And Pastasauces - Salsa Marinara
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Pasta And Pastasauces - Salsa Marinara Post by :D_Dean_Hall Category :Learning Kitchen Author :Unknown Date :March 2012 Read :943

Click below to download : Pasta And Pastasauces - Salsa Marinara (Format : PDF)

Pasta And Pastasauces - Salsa Marinara

1/4 cup extra-virgin olive oil
8 cloves garlic -- crushed
3 lbs. ripe plum tomatoes -- or
1 (35 oz.) can peeled plum tomatoes with juices, lightly crushed
peperoncino (crushed red pepper flakes)
10 fresh basil leaves -- wash/dry/tear

Put up a pot of water for pasta. When water is boiling, add some salt and a pound of pasta (any shape). While pasta cooks, in a medium nonreactive saucepan,heat the olive oil over medium heat.

Add the garlic and cook, stirring, until lightly browned, about 2 minutes. Carefully add the tomatoes and their liquid. Bring to a boil and season lightly with salt and peperoncino.

Reduce the heat to medium-low and simmer, breaking up the tomatoes with a whisk as they cook until the sauce is chunky and thick, about 20 minutes. Remove the garlic cloves, if desired. About 5 minutes before the sauce is finished, stir in the basil.
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Pasta And Pastasauces - Salsa Verde Pasta And Pastasauces - Salsa Verde

Pasta And Pastasauces - Salsa Verde
Large bunch of Italian flat parsley-leaves only 4 anchovy fillets lemon juice from one lemon 1 roasted red pepper, cleaned and seeded 1 large clove garlic 1 Tablespoons capers, rinsed 1 cup extra virgin olive oil Put everything into a blender or processor except olive oil and blend. When blended, add olive oil and blend briefly to mix. Use cold or at room temp over grilled meats or chicken or pasta.

Pasta And Pastasauces - Sauce -  Roasted Garlic Tomato Sauce Pasta And Pastasauces - Sauce - Roasted Garlic Tomato Sauce

Pasta And Pastasauces - Sauce -  Roasted Garlic Tomato Sauce
1 tbsp. extra virgin olive oil 1 small head garlic -- roasted 1 can diced tomatoes -- (12 oz.) undrained (12 to 14) salt and pepper -- to taste 1 pinch cayenne pepper 1/2 bunch basil -- washed and chiffonade 2 tbsp. marjoram -- crumbled Heat oil over medium heat in a saucepan. Squeeze roasted garlic into oil. Saute for a moment to release fragrance. Add tomatoes, salt, pepper and cayenne. Simmer for 20 minutes. Add herbs to pan. Cook for 2 more minutes. Serve over short pasta - rigatoni, farfalle, penne, or similar. Served with garlic knots.