PASTA ALLA POMAROLA - THE ITALIAN GRANDMORTHER'S FAVORITE!
A great weeknight Italian dish that you can make year-round!
Provided by Marilena Leavitt
Categories Pasta dish
Time 50m
Yield makes 4 cups of sauce
Number Of Ingredients 9
Steps:
- Place the garlic on a cutting board and smash it with the back of a knife. Chop the red onion and set aside.
- Set a deep saucepan over medium heat and when it is hot add enough olive oil to coat the bottom of the saucepan. When the oil is hot, add the garlic and the onion and cook until, translucent, and lightly brown, about 10 minutes.
- Core and quarter the tomatoes and set aside. If using canned tomatoes, break them up with your clean hands in a deep bowl. Add about ¼ of a cup of water to the can, swirl it around, and pour it over the tomatoes in the bowl. Season the tomatoes generously with sea salt and add the oregano.
- When the onion and the garlic are cooked, add the tomatoes, breaking them up a bit more with the back of a wooden spoon. Cook over low heat, stirring every now and then to make sure nothing sticks to the bottom of the pan. Tear up the basil leaves and add to the sauce. The sauce will be ready in about 20-25 minutes for fresh tomatoes, and a little longer for canned tomatoes.
- When the tomato sauce is cooked, add about ⅓ of a cup of olive oil and let the sauce simmer for a few more minutes, the sauce emulsifies, and becomes rich. Turn off the heat.
- Pass the tomato sauce through a food mill, or purée it by using a blender or an immersion blender. Return to the saucepan, taste and adjust the seasoning.
- While the sauce cooks, bring a medium pot of water to boil over high heat, with the lid on. Add enough salt to the pot (see notes above), and then add the pasta. Stir and cook until the pasta is just al dente. Drain the pasta and reserve about ¾ of a cup of pasta water.
- While the pasta cooks, measure about 2 cups of the pomarola sauce and bring it to a simmer in a large sauté pan. Add the hot pasta to the pan and stir gently. Add some of the water to thin it out as necessary.
- Serve at once with a drizzle of olive oil and a generous sprinkle of Parmesan or pecorino Romano cheese. This should serve three people as a first course or two very hungry people as a main course.
GARLIC PASTA
Pasta with herbs, delicious sauteed garlic, and plenty of freshly grated Parmesan cheese. Chop the garlic so that some is minced and some is larger pieces. You can substitute 1 tablespoon Italian seasoning blend for the fresh herbs.
Provided by Greg
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
- In a skillet, saute garlic in oil on low heat, just hot enough to make the garlic sizzle; about 10 to 15 minutes. Season with basil, oregano, parsley, and crushed red pepper, and remove from heat.
- In a large bowl, toss cooked pasta with garlic and herb mixture, and let sit for 3 to 5 minutes. Sprinkle with Parmesan, and serve.
Nutrition Facts : Calories 378 calories, Carbohydrate 44.3 g, Cholesterol 8.8 mg, Fat 17.9 g, Fiber 2.4 g, Protein 11.9 g, SaturatedFat 3.9 g, Sodium 158.1 mg, Sugar 2.2 g
POMODORO PASTA SAUCE
A smooth, tasty tomato-based sauce full of fresh ingredients! Great as a pasta sauce or dipping sauce for garlic bread! Super kid-friendly!
Provided by Melissa Smith
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h20m
Yield 16
Number Of Ingredients 13
Steps:
- Stir the diced tomatoes, celery, carrots, sweet onion, garlic, tomato paste, water, red wine, sage, basil, parsley, oregano, salt, and pepper together in a large pot and bring to a boil. Reduce heat to low and cook the sauce at a simmer until the carrots are tender, about 1 hour.
- Pour the sauce into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean container. Alternately, you can use a stick blender and puree the sauce in the pot.
Nutrition Facts : Calories 47.7 calories, Carbohydrate 5.3 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.9 g, Sodium 131.2 mg, Sugar 2.7 g
GARLIC PARMESAN CREAM SAUCE OVER PASTA
Make and share this Garlic Parmesan Cream Sauce over Pasta recipe from Food.com.
Provided by anonymous
Categories Healthy
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to directions.
- When pasta is half way done, start with cream sauce in separate pot.
- Add butter, olive oil and garlic and saute on med-low heat until butter is melted, then add red pepper flakes and saute.
- Mix in flour until combined.
- Add milk and chicken broth, bring to a boil, lower heat and stir until thickened.
- Add parmesan and stir until melted.
- Serve over pasta, and top with green onions.
- Option: Add cooked, diced chicken.
GARLIC SPAGHETTI SAUCE
I adopted this recipe from Zaar some time ago and finally got round to trying it myself. It's quick and simple and full of fresh flavours. I prefer using basil but the original recipe stated parsley so I left it here for you to choose. Try adding some sliced black olives, fried or marinated mushrooms or sun blush tomatoes at the end.
Provided by -Sylvie-
Categories Lunch/Snacks
Time 17m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- To make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned.
- Stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green.
- Pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese.
- Serve with french bread and extra Parmasan cheese at the table.
- This garlic sauce will cover 3/4-1 pound of spaghetti or other pasta.
Nutrition Facts : Calories 247.7, Fat 25.1, SaturatedFat 9.2, Cholesterol 30.5, Sodium 104.7, Carbohydrate 5.8, Fiber 0.4, Sugar 0.2, Protein 1.4
PASTA AND VEGGIES IN GARLIC SAUCE
Big garlic flavor and a little heat from red pepper flakes help perk up this fresh-tasting pasta dish recommended by Doris Heath of Franklin, North Carolina.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute garlic and pepper flakes in oil for 1 minute. Add garbanzo beans and tomatoes; cook and stir for 2 minutes. Add spinach and salt; cook and stir until spinach is wilted. , Drain pasta; add to vegetable mixture. Sprinkle with Parmesan cheese; toss to coat.
Nutrition Facts : Calories 370 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 432mg sodium, Carbohydrate 62g carbohydrate (0 sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges
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- Wash the tomatoes and cut them into large pieces. Wash the carrots and peel the onion, remove the filaments from the celery stalk and cut all the veg into pieces. Also wash the basil and tear it up with your hands.
- Put the cut tomatoes in a pot, sprinkle with a little olive oil and cook for about ten minutes until they start to release some juice. Add the vegetables and season with salt and pepper. Once the vegetables are immersed in liquid, turn down the heat and cook your Tuscan pomarola for about 45 minutes to an hour over a low-medium heat.
- While the sauce is still quite warm, pass it in batches through a vegetable mill trying to collect as much sauce as possible. You will need to stand the mill over a bowl or saucepan. Discard the skins and seeds that collect at the top of the mill.
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