Noodles with Tomato Nut Sauce Katie thank you (Chanda try this recipe)

[Guest guest]

Katie, this was wonderful. For some reason I thought the walnuts would become

soft in the sauce. No, they were crunchy. Here's how I modified the recipe:

I used one 16 oz. can of Italian flavored stewed tomaroes, added one diced

zucchini, I have never heard of a dried pepperoncini so I used one from a

marinated jar of vegetables. Instead of rigatoni pasta I used campanelle shape

(kind of a lace edge to it and it's a large swirl shaped noodle). I used about

10 ounces of noodles before cooked. My nuts of choice were walnuts cut in half.

This is an onion and garlic lovers delight and it's very fast to make. I'll

test it out on my ex when he comes by later on. Nope, I won't put poison in his

serving......LOL

Thank again, Donna

 

 

 

budgiegirl2003 <budgiegirl2003 wrote:

(I tried posting this morning but didnt like me)

 

Dirk's commentary beforehand talks about how nuts can belong to

almost every dish. One of his favorite lunch-restaurants nearby his

office in Köln (Cologne) has a dish similar to this. It's good and

easily variable!

 

1 large onion

2 cloves garlic (in german, they're called garlic toes!)

1 dried peperoncino

2 EL (tbsp) olive oil

butter

200g mixed nuts

400g peeled tomatoes (from a can)

salt

500g rigatoni

pepper

parmesean cheese (fresh) (optional)

 

1. Peel onion and garlic and chop into small cubes. Cut the

peperoncino in half, take the stem and seeds out and chop the pod

into small pieces. Heat olive oil and add onion, garlic, peperoncino

and nuts. Heat.

 

2. Stir under tomatoes with juice and cook the sauce at middle heat

(open) for about 10 min until thickened. Stir.

 

3. While the sauce is cooking, boil a large pot of water with a TL

(tsp) salt, add rigatoni and cook until al dente. Pour noodles into

a bowl.

 

4. Add salt and pepper to the sauce to taste and pour sauce over the

rigatoni. If desired, sprinkle with parmesean cheese.

 

Nut mixes in Germany consist of almonds, pistachios, hazelnuts and

walnuts. But the great thing about this recipe is that it is so

variable-you can change the pasta type or use fresh tomatoes instead

or add spices and I think peanuts might even go well too. Let me

know how you like it!

 

-Katie

 

 

 

 

 

 

[Guest guest]

a veg you have never heard of? this is unheard of!

by the way, what about this here Jicama already?

 

Big hugs,

Chanda

-

GeminiDragon

the group

Friday, July 08, 2005 9:27 PM

Re: Noodles with Tomato Nut Sauce Katie thank

you (Chanda try this recipe)

 

 

Katie, this was wonderful. For some reason I thought the walnuts would become

soft in the sauce. No, they were crunchy. Here's how I modified the recipe:

I used one 16 oz. can of Italian flavored stewed tomaroes, added one diced

zucchini, I have never heard of a dried pepperoncini so I used one from a

marinated jar of vegetables. Instead of rigatoni pasta I used campanelle shape

(kind of a lace edge to it and it's a large swirl shaped noodle). I used about

10 ounces of noodles before cooked. My nuts of choice were walnuts cut in half.

This is an onion and garlic lovers delight and it's very fast to make. I'll

test it out on my ex when he comes by later on. Nope, I won't put poison in his

serving......LOL

Thank again, Donna

 

 

 

budgiegirl2003 <budgiegirl2003 wrote:

(I tried posting this morning but didnt like me)

 

Dirk's commentary beforehand talks about how nuts can belong to

almost every dish. One of his favorite lunch-restaurants nearby his

office in Köln (Cologne) has a dish similar to this. It's good and

easily variable!

 

1 large onion

2 cloves garlic (in german, they're called garlic toes!)

1 dried peperoncino

2 EL (tbsp) olive oil

butter

200g mixed nuts

400g peeled tomatoes (from a can)

salt

500g rigatoni

pepper

parmesean cheese (fresh) (optional)

 

1. Peel onion and garlic and chop into small cubes. Cut the

peperoncino in half, take the stem and seeds out and chop the pod

into small pieces. Heat olive oil and add onion, garlic, peperoncino

and nuts. Heat.

 

2. Stir under tomatoes with juice and cook the sauce at middle heat

(open) for about 10 min until thickened. Stir.

 

3. While the sauce is cooking, boil a large pot of water with a TL

(tsp) salt, add rigatoni and cook until al dente. Pour noodles into

a bowl.

 

4. Add salt and pepper to the sauce to taste and pour sauce over the

rigatoni. If desired, sprinkle with parmesean cheese.

 

Nut mixes in Germany consist of almonds, pistachios, hazelnuts and

walnuts. But the great thing about this recipe is that it is so

variable-you can change the pasta type or use fresh tomatoes instead

or add spices and I think peanuts might even go well too. Let me

know how you like it!

 

-Katie

 

 

 

 

 

[Guest guest]

excellent! I'm glad it turned out well. I'll also have to try it at

some point.

 

-Katie

 

, GeminiDragon

<thelilacflower> wrote:

> Katie, this was wonderful. For some reason I thought the walnuts

would become soft in the sauce. No, they were crunchy. Here's how

I modified the recipe:

> I used one 16 oz. can of Italian flavored stewed tomaroes, added

one diced zucchini, I have never heard of a dried pepperoncini so I

used one from a marinated jar of vegetables. Instead of rigatoni

pasta I used campanelle shape (kind of a lace edge to it and it's a

large swirl shaped noodle). I used about 10 ounces of noodles before

cooked. My nuts of choice were walnuts cut in half. This is an

onion and garlic lovers delight and it's very fast to make. I'll

test it out on my ex when he comes by later on. Nope, I won't put

poison in his serving......LOL

> Thank again, Donna

>

>

>

> budgiegirl2003 <budgiegirl2003> wrote:

> (I tried posting this morning but didnt like me)

>

> Dirk's commentary beforehand talks about how nuts can belong to

> almost every dish. One of his favorite lunch-restaurants nearby

his

> office in K?n (Cologne) has a dish similar to this. It's good and

> easily variable!

>

> 1 large onion

> 2 cloves garlic (in german, they're called garlic toes!)

> 1 dried peperoncino

> 2 EL (tbsp) olive oil

> butter

> 200g mixed nuts

> 400g peeled tomatoes (from a can)

> salt

> 500g rigatoni

> pepper

> parmesean cheese (fresh) (optional)

>

> 1. Peel onion and garlic and chop into small cubes. Cut the

> peperoncino in half, take the stem and seeds out and chop the pod

> into small pieces. Heat olive oil and add onion, garlic,

peperoncino

> and nuts. Heat.

>

> 2. Stir under tomatoes with juice and cook the sauce at middle

heat

> (open) for about 10 min until thickened. Stir.

>

> 3. While the sauce is cooking, boil a large pot of water with a TL

> (tsp) salt, add rigatoni and cook until al dente. Pour noodles

into

> a bowl.

>

> 4. Add salt and pepper to the sauce to taste and pour sauce over

the

> rigatoni. If desired, sprinkle with parmesean cheese.

>

> Nut mixes in Germany consist of almonds, pistachios, hazelnuts and

> walnuts. But the great thing about this recipe is that it is so

> variable-you can change the pasta type or use fresh tomatoes

instead

> or add spices and I think peanuts might even go well too. Let me

> know how you like it!

>

> -Katie

>

>

>

>

>

>