|
Editor’s Choice: With the
smell of olives in tomato sauce, all its
benefits and the delicious taste of Italian
spaghetti, you will surely enjoy this meal.
Ingredients
-
1 pound dried spaghetti
-
1/4 cup olive oil
-
Mixed olives, pitted and
halved
-
Red pepper flakes
-
3 cups tomato sauce,
-
1/2 cup of grated Parmesan
-
1/2 cup of shredded basil
leaves
Method
-
Boil salted water
-
Add pasta, stir constantly
for the first minute to prevent spaghetti
from sticking together
-
Cook for 8 to 10 minutes
-
In a large pan, heat oil,
add olives and red pepper
-
Sauté for 3 minutes
-
Reduce heat and carefully
pour in tomato sauce and simmer for 10
minutes.
-
Drain pasta, reserving 1/4
cup of pasta water
-
Add pasta to the sauce and
toss to coat completely
-
Add pasta water to thin
out the sauce if needed
-
Plate pasta and sprinkle
with Parmesan cheese and basil
Simple Tomato Sauce:
Ingredients
-
1/2 cup of oil
-
1 small chopped onion
-
Chopped garlic
-
1 stalk of hopped celery
-
1 chopped carrot
-
Sea salt and black pepper
-
2 (32-ounce) cans crushed
tomatoes
-
Dried bay leaves
-
4 tablespoons unsalted
butter, optional
Method
-
Heat oil over in a large
pot
-
Add onion and garlic and
sauté until soft and translucent
-
Add celery, carrots,
season with salt and pepper
-
Sauté until all the
vegetables are soft
-
Add tomatoes and bay
leaves and simmer uncovered on low heat
until thick
-
Remove bay leaves, check
for seasoning
-
If sauce still tastes
acidic, add unsalted butter, 1 tablespoon
at a time
-
Add the tomato sauce
gradually into the bowl of a blender and
process until smooth
(If not using all the sauce,
allow it to cool completely and pour 1 to 2
cup portions into freezer plastic bags. This
will freeze up to 6 months.)
|
