To celebrate the current Giro, I'll pass along one of my favorite pasta recipes. This like most recipes has evolved over the years. I like it because I don't use store bought pasta sauce, yet at the same time it doesn't take long to prepare, and has a certain freshness that slow cooked marinara sauces lack. Its a tad salty because of the olives and capers, but I think the extra salt is a good thing before a hard ride.
2 tablespoons olive oil
2 garlic cloves sliced thin
1 large sweet onion finely diced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon red pepper flakes
1 can crushed tomatoes (28 oz.)
1/2 cup roughly chopped kalamata olives
2 tablespoons capers
Sauté garlic in olive oil until just brown. Remove garlic. Sauté onion until clear. Add dried spices and crushed tomatoes. Add back cooked garlic and olives and capers. Heat until warm and serve with your favorite pasta. Proportions can be varied according to tastes, but I like this. The original recipe came with my pasta machine, and it was called Filetto sauce. I had a similar sauce but with olives and capers at a restaurant, so I've added those.
2 garlic cloves sliced thin
1 large sweet onion finely diced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon red pepper flakes
1 can crushed tomatoes (28 oz.)
1/2 cup roughly chopped kalamata olives
2 tablespoons capers
Sauté garlic in olive oil until just brown. Remove garlic. Sauté onion until clear. Add dried spices and crushed tomatoes. Add back cooked garlic and olives and capers. Heat until warm and serve with your favorite pasta. Proportions can be varied according to tastes, but I like this. The original recipe came with my pasta machine, and it was called Filetto sauce. I had a similar sauce but with olives and capers at a restaurant, so I've added those.
Posts
No comments:
Post a Comment