Pasta Sauces

[RWebb]

splitting this off from the Vietnamese Pho Phread

- if you want to ..er... split the difference between heavy red tomato sauces (which BTW are not classical Italian) and a simple olive oil/butter with red pepper flakes & black pepper and truffles and cheese...

stick some cut up sun-dried tomatos in there

[Eric Coffey]

Originally Posted by RWebb

splitting this off from the Vietnamese Pho Phread

- if you want to ..er... split the difference between heavy red tomato sauces (which BTW are not classical Italian)...

Find the nearest native Sicilian and tell them that Marinara is not "classical" Italian then report back.

[RWebb]

half my neighborhood was Sicilian - and agreed

Tomatoes are a new world plant - got to the Euro-peons in 16th Century

[wdfifteen]

Phillipo, the Italian exchange student that I mentored for a summer was from Roma. He showed me a dish that takes about 15 minutes to make. Cook some rotini, while it's boiling, slice a carrot into thin disks and cook in a skillet with about 1/4 cup of olive oil. Mince a couple of garlic cloves and chop a tomato into 1/4" pieces. Put the garlic in the oil&carrots, cook for a minute, then put in the tomato. When the tomato is warm, add the cooked pasta. Top with parmigiano. It's a great, light summer pasta dish. We had it for dinner tonight.

[mattdavis11]

Why someone would put the aroma of an 8 week old, worn and wet sock on food is beyond me.

[RWebb]

best red gravy in a jar

https://salandjudys.com/product/creole-sicilian-pasta-sauce/

[Yorkie]

Originally Posted by wdfifteen

Phillipo, the Italian exchange student that I mentored for a summer was from Roma. He showed me a dish that takes about 15 minutes to make. Cook some rotini, while it's boiling, slice a carrot into thin disks and cook in a skillet with about 1/4 cup of olive oil. Mince a couple of garlic cloves and chop a tomato into 1/4" pieces. Put the garlic in the oil&carrots, cook for a minute, then put in the tomato. When the tomato is warm, add the cooked pasta. Top with parmigiano. It's a great, light summer pasta dish. We had it for dinner tonight.

I cooked virtually the exact thing last night except I cook the pasta pre-dente and finish it off in the sauce. Add some anchovies and black olives, chili flakes and you have the classic puttanesca sauce.

[Shaun @ Tru6]

which do prefer, fettuccine with fresh campari tomato (the best tomato ever grown) and olive oil sauce or fettuccine with olive oil, parsley and roasted garlic






or gnocchi with toasted garlic, oil and butter with balsamic-sage reduction.






or fresh squid ink pasta tossed with a young, ultra creamy gorgonzola dolce with ribbons of a floral spiced speck (Tyrolean smoked ham similar to a prosciutto) and peppadew peppers.

[Cajundaddy]

Just had a chicken mushroom fettuccine alfredo pasta tonight. Folding in some sun dried tomatoes added a nice touch.

[HardDrive]

So many great takes on it. Homemade sun dried tomato alfredo....bella.

[!pse203]

Originally Posted by Shaun @ Tru6

or gnocchi with toasted garlic, oil and butter with balsamic-sage reduction.

Love gnocchi - but it is really quite a pain in the ass to make.

Perhaps I shouldn't consider baking the potatoes as part of the recipe - just do them the night before or something.

[ZOO]

Pasta is the food of the gods . . . I've eat it every day, in every variation, if the choice was mine.

[javadog]

Originally Posted by Yorkie

I cooked virtually the exact thing last night except I cook the pasta pre-dente and finish it off in the sauce. Add some anchovies and black olives, chili flakes and you have the classic puttanesca sauce.

Carrots in puttanesca sauce? Just say no...

Don’t forget the capers, though. Use the salt packed ones.

And don’t use black olives, especially the kind that is sold in American grocery stores. An Italian wouldn’t even eat those. He’d pick them out and throw them at you.

Add in a little finally grated lemon zest at the end, off heat.

[tabs]

I just open a jar of Ragu.

[Bigtoe32067]

I just ate some ravioli from a famous chef. In a can. Boyardee I think was his name. Yummy
Tony

[Yorkie]

Originally Posted by javadog

Carrots in puttanesca sauce? Just say no...

Don’t forget the capers, though. Use the salt packed ones.

And don’t use black olives, especially the kind that is sold in American grocery stores. An Italian wouldn’t even eat those. He’d pick them out and throw them at you.

Add in a little finally grated lemon zest at the end, off heat.

Good point about the carrots (hence the virtually statement) and also about the olives and capers. I need to step up my game. I really appreciate the info I get from this site from guys like you and Shaun - threads like this one and the What’s for Dinner thread have inspired so many meals in our house. Keep them coming!

[911 Rod]

Originally Posted by tabs

I just open a jar of Ragu.

This is what I do. Then I make it my own with spices, garlic etc.

My mother was Italian and whenever I had dinner with my relatives it was completely different.
Very light sauce and no meat. It also was not the main course. And wine. Lots of wine.

[flatbutt]

I grew up with olive oil and garlic on my spaghetti. Red gravy took time to make and Mama worked in the same factory as Dad.

[!pse203]

Originally Posted by flatbutt

Red gravy took time to make and Mama worked in the same factory as Dad.

Uphill both ways??

[tabs]

Originally Posted by Bigtoe32067

I just ate some ravioli from a famous chef. In a can. Boyardee I think was his name. Yummy
Tony

At least its not Spago.