Guest guest Posted January 7, 2002 Report Share Posted January 7, 2002 * Exported from MasterCook * Pasta With Tomato Sauce Recipe By : The Best Vegetarian Recipes, by Martha Rose Shulman, p. 194 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Sauces And Marinades Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon extra virgin olive oil 2 large garlic cloves -- minced, up to 3 28 ounces canned tomatoes drained of all but about 1/2 cup of the juice seeded and crushed in a food processor -- (not puréed) with the retained juice -- or finely chopped 1/8 teaspoon sugar 2 tablespoons slivered fresh basil leaves OR 3/4 teaspoon dried oregano or thyme -- or a combination freshly ground black pepper -- to taste 3/4 pound dried pasta -- up to 1 pound 1/4 cup freshly grated Parmesan The first thing I ever learned to cook was spaghetti sauce. Knowing how to make a good tomato sauce, a basic Italian marinara made with seasoned tomatoes, is fundamental. Pasta with nothing more than this sauce and a sprinkling of Parmesan always makes a great meal, and there are many variations on the theme. You can add green vegetables or chickpeas or white beans to the equation, or enrich the sauce with goat cheese, heat it up with hot red pepper flakes, and more. I use canned tomatoes much more often than fresh tomatoes for pasta. There are just so many months in the year when good fresh tomatoes at a reasonable price are not available. When they are, I tend to make uncooked tomato sauces. This recipe makes about 1 1/2 cups tomato sauce, which might not seem like a lot to you; but pasta should be seasoned, not drowned, in a sauce. It's enough for 3/4 pound pasta, to serve four, or 1 pound pasta, to serve six. MAKES 4 TO 6 SERVINGS 1. Begin heating a large pot or pasta pot filled with water for the pasta. 2. Heat the oil in a large, heavy nonstick skillet over medium heat. Add the garlic and cook for 30 to 60 seconds. Don't let the garlic turn hard or brown. It should just become translucent and fragrant, and the color should become slightly golden. As soon as the garlic begins to color, add the tomatoes and their liquid, the sugar, 1/2 to 3/4 teaspoon salt, and dried herbs, if using. Cook, stirring often, for 10 to 20 minutes, until the tomatoes are cooked down, fragrant, and just beginning to stick to the pan, but not dry. Stir in the fresh basil, if using. Add pepper, a few grinds of the mill. Taste. Does the sauce taste vivid? Is there enough salt? Garlic? Adjust seasonings and turn off the heat. 3. When the pasta water reaches a rolling boil, add 1 tablespoon salt and the pasta. Cook until the pasta is al dente, firm to the bite, and drain. Toss at once with the sauce and serve, passing the grated cheese. Advance preparation: This sauce can be made hours ahead of time and kept on the stove. Reheat gently, adding a little water if it seems dry. It will keep in the refrigerator for a couple of days and freezes well for 6 months. PASTA WITH TOMATO SAUCE AND A GREEN VEGETABLE: To add a green vegetable to the meal, add one of the following to the pasta water 3 to 5 minutes after adding the pasta (4 to 5 minutes before the end of cooking): 1/2 pound green beans, trimmed, strings removed if necessary and broken in half; or 1/2 to 1 pound broccoli, broken into florets, stems discarded, or peeled and sliced; or 1/2 pound sugar snap peas, strings removed; or 1 pound fresh peas, shelled; or 1 cup frozen peas (thawed or still frozen). Drain and toss with the tomato sauce as above. Proceed as above. PASTA WITH TOMATO SAUCE AND CHICKPEAS: Make the tomato sauce as directed. Drain one 15-ounce can chickpeas and rinse the beans with cold water. Add to the sauce and heat through. Proceed as above. PASTA WITH SPICY TOMATO SAUCE: Add 1 or 2 dried red peppers, crumbled, or 1/4 teaspoon red pepper flakes, to the olive oil along with the garlic and proceed as above. This version is particularly good with chickpeas added. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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