Acsin.249
net.cooks
utcsrgv!utzoo!decvax!ucbvax!csin!turek@CCA-UNIX
Wed Feb  3 11:03:55 1982
Quick Pasta Sauces
I have a nice collection of quick pasta sauces which I got from a cooking
course given by Dom's, a now-defunct Northern Italian restaurant in Boston.

1.  Marinara Sauce
   (There is no point to making this unless you can get fresh ripe tomatoes.
The original recipe calls for peeling the tomatoes, but I don't usually
bother.  To peel tomatoes, dip them in boiling water for about 20 seconds,
then dip them in cold water and just peel off the skin with your fingers.)

       1/4 cup olive oil
       2 cloves garlic, smashed
       1 small onion, chopped
       2 cups fresh tomatoes (peel if desired, cut in half, squeeze out the
               seeds and juice, and coarsely chop)
       3 tablespoons fresh parsley, chopped
       1 teaspoon salt
       1/8 teaspoon freshly grated pepper
       1/8 teaspoon sugar
       1 bay leaf
       optional other herbs, such as thyme or oregano

    Cook onions and garlic in olive oil to color them slightly; don't let
them brown too much.  DIscard garlic.  Add tomatoes and herbs.  Simmer for
12 minutes, covered for the first half and uncovered for the second half.
Use a wide frying pan so the tomatoes cook in a shallow layer.
    That's it.  This is a very fresh-tasting sauce and a very good thing
to do to ripe tomatoes.

2. Pesto
    (This sauce requires fresh basil.  The best way to get it is to grow
it yourself; it needs lots of sun, but will grow in large pots.  Lately
it's been turning up in the markets, but the packages are never big enough
for this recipe.  It also needs a blender.  I'm sure it originally was made
by hand with a morter and pestle, but I certainly don't want to try it.)

       2 cups fresh basil, or half basil and half parsley (I prefer the
         latter, actually;  all basil is quite strong)
       1 teaspoon sale
       1/2 teaspoon freshly grated black pepper
       1 clove garlic, pressed
       2 tablespoons pine nuts
       1 cup olive oil (could get by with less)
       1/2 cup grated parmesan or romano (best to grate real cheese, rather
         than using the "processed cheese food" stuff)

    Combine all the ingredients except the cheese in a blender and blend
until you have a smooth paste.  Stir in the cheese and serve over hot
pasta.

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