Well, I promised a simple recipe for San Marzano pasta sauce, so here it is. Some folks said I should show pictures of the finished dishes, but I am not a food photographer as I am sure you will agree. This photo is the finished dish
INGREDIENTS
One can San Marzano tomatoes, mushed by hand or implement
One can San Marzano tomatoes, mushed by hand or implement
1/2 package (8 ounces) of your favorite fast cooking Fettuccini
basil
flat leaf parsley
garlic powder (1 tablespoon)
fresh grated Parmesan cheese
fresh grated Parmesan cheese
If you are using dried herbs, one tablespoon each added to the tomatoes before cooking. For fresh herbs. two tablespoons each added after the sauce and pasta are combined.
METHOD
Heat the tomato sauce for five minutes before starting to heat the pasta water since the pasta will cook in four minutes. When the pasta is cooked al dente, drain and add the sauce and fresh herbs. Sprinkle with the cheese and serve. Dinner done in 15 minutes. Serves two as a main course or four as a side dish.
Heat the tomato sauce for five minutes before starting to heat the pasta water since the pasta will cook in four minutes. When the pasta is cooked al dente, drain and add the sauce and fresh herbs. Sprinkle with the cheese and serve. Dinner done in 15 minutes. Serves two as a main course or four as a side dish.
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