lizard@nbires.UUCP (10/12/83)
My pasta sauces are always tasteless. I add lots of garlic and onions and still it's dull. Will someone donate a recipe that does NOT contain meat of any kind (chicken, pork, etc) or salt? LisaLynn Turboff
gary@rochester.UUCP (Gary Cottrell) (10/13/83)
I have posted this before, but here it is again: Vege Spagetti Sauce 3 or 4 onions, chopped 6 cloves of garlic, pressed 1 or 2 green peppers, cut into bite size 2 stalks celery 2 carrots sliced 1 stalk broccoli cut into bite size pieces (but preserve the flowerettes!) 12 oz can of tomato paste 1 t. salt (omit if you want) 1/2 tsp pepper 1 T chili powder (I have never found this stuff to make it very hot - but more flavorful) 1 t. ground cumin 1 t. oregano 1 t. basil 1 bay leaf 1 small handful of raisins 1 or 2 dried chili peppers sliced up, with the seeds (optional: makes it hot) olive oil In a cast iron skillet, Saute the first 4 ingredients in the oil, along with the spices. After a few minutes add the carrots and broccoli, saute some more until everything is coated with the spices (5 to 10 minutes). Add the paste, 3 cups of water, and begin to simmer. You can cut down on the paste and add a can of tomatoes at this stage if you want a lighter, different textured sauce. Add a handful of raisins to cut the paste a bit. Simmer for a half an hour to 45 minutes, or longer if you want. Yum!
steve@dartvax.UUCP (10/13/83)
We have had great success with this recipe from the New York Times Magazine. SIRIO MACCIONI'S PASTA DE L'ESTATE (pasta with fresh uncooked tomato sauce) Yield: 4 servings Wash, core, and chop about 2.5 lbs (yield: ~ 6 C) ripe tomatoes. Add: 4 whole peeled garlic cloves, 1 chopped small hot red or green chili, 1/2 C coarsely chopped FRESH basil, 1/2 C olive oil, S&P to taste. Let stand at room temperature for several hours. If refrigerated overnite, allow it to return to room temperature before using. Grate or shred 1/2 lb fontina or muenster. Cook 1 lb penne or other tubular pasta. Drain. Spoon off 1/4 C surface oil from the tomatoes and add to pasta. Add some parmesan and toss. Add half the tomato sauce and toss. Add the fontina and the rest of the sauce and toss. Serve in warmed soup bowls. ...decvax!dartvax!steve Steve Campbell, Innkeeper Haverhill Inn Haverhill, NH 03765
notes@ucbcad.UUCP (10/14/83)
#R:nbires:-24900:ucbcad:8000002:000:669 ucbcad!kalash Oct 13 16:15:00 1983 Well, here is a nice meatless pasta sauce, it is called pesto. 1.5 cups fresh basil leaves 2 cloves of garlic .5 cups fresly grated parmesan cheese .5 cups pine nuts .5 cups olive oil If you have a food processor (or blender), you will want to keep it on all the time in preperation. finely chop the basil leaves, mince and add the garlic cloves add the parmesan, and mix well. add the pine nuts. wait until everything is finely grated. slowly pour in the olive oil. either pour directly on the pasta, or pout into a bottle, and add 1/8 of an inch of olive oil on top, cover and place in the refrigerator, or in the freezer. Very tasty, Joe
notes@ucbcad.UUCP (10/15/83)
#R:nbires:-24900:ucbcad:8000003:000:704 ucbcad!max Oct 14 12:13:00 1983 For information on pasta sauces, meatless and otherwise, get ahold of Marcella Hazan's two famous books, the "Classic Italian Cookbook" (Knopf, 1973) and "More Classic Italian Cooking" (Knopf, 1978). Her treatment of pasta and its sauces -- including basil sauce "al pesto" -- is loving, detailed and definitive. Another good source for numerous sauces is "The Romagnolis' Table" by Margaret and G. Franco Romagnoli (Little, Brown, 1975; readily available right now in a Bantam paperback edition). These sources have a lot of details on technique, variations, and ingredients. Julia Child calls Marcella Hazan "my mentor on all things Italian." Max Hauser, UC - Berkeley (...ucbvax!ucbcad.max)
lmb@mhuxm.UUCP (10/18/83)
I agree that Marcella Hazan's "Classic Italian Cookbook" is a fine reference for pasta sauces. In addition to the basil sauce "al pesto", try her finely-textured, simple marinara sauce (the one with four main ingredients). Now that's fine cooking! Loreen Breda