Ultimate pasta sauce
10 Oct 2010 Leave a Comment
OK, I figured it out. I have learned, finally, that canned or bottled pasta sauces are modern conveniences…and that better sauces can be made from scratch. Obvious as that may be to you, it wasn’t to me. I would usually add things to a bottled pasta sauce, but never quite love the result. Go figure. So, following is my pasta sauce from last night, which I love. All measurements are approximate – guess, like I do, and go with what tastes right to you.
1) 2 lbs organic tomatoes, the cheapest you can buy. It doesn’t matter if they are soft or bruised. Buy on the sale rack if you can.
2) 25 cloves of garlic, 1 large shallot, all diced.
3) 4 oz fresh organic basil, chopped
4) whatever meat you like, if any
5) toss in anything else in the fridge, such as capers, bell peppers
6) seasonings to taste, such as black pepper, fleur de sel, red pepper flakes, greek oregano.
7) 1 package whole wheat linguini (cooked separately of course)
8) 4 oz fresh uncooked spinach leaves (do not toss these in the sauce)
Start with 1/4 cup olive oil. Saute the garlic and the shallot until transparent. Add everything else except the noodles and spinach, and bring to a boil. Lower heat and simmer for 2 hours. Cook noodles, and when they are done serve some into a bowl, top with a small handful of spinach leaves, then a ladle of sauce. If you like, top with grated parma cheese, fresh cracked black pepper, and some chili flakes.
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