Thursday, August 27, 2009

Quick and Easy Pasta Sauces

I am going to give you the recipe for 3 different pasta sauces that all can be made in less time than it will take the pasta to cook. Most pastas in the United States are over sauced, the sauce should coat the pasta not drown it. Notice how you can see the plate through the sauce in the picture above, but you had sauce on every bite. If you want a bowl of sauce with pasta on the side I am sure they still sell Spaghetti O's somewhere.

Tomato Sauce
This is my standard sauce. I like it because it has no preservatives or other things that you can't pronounce in the ingredients and takes just a little more effort than opening a jar.

1 28 oz can of crushed tomatoes
2 tbs olive oil
1 tbs dried basil or 3 tbs of fresh basil, cut into fine ribbons
2 cloves of garlic add more or less to taste

Mix all of the ingredients in a bowl a let the flavors marry while the pasta is cooking. You can add oregano to this a use it as a pizza sauce. 1 Batch should do 2 pounds of pasta depending on the pasta shape.

Garlic Pasta Sauce
5 cloves of garlic, cut into slices, you can add or subtract to fit your taste
1/4 cup olive oil
crushed red pepper flakes to taste

Saute the garlic slices in the olive oil over low heat. Make sure the heat is low you don't want to burn the garlic. After the pasta is cooked add it to the pan with the garlic oil and toss to coat. This will make enough for about 8 ounces of pasta. Variation after the garlic is sautéed add 2 tsp of lemon zest and toss with the pasta.

Pasta Herbs
1/4 cup olive oil
5 cloves of garlic, cut into slices, you can add or subtract to fit your taste
2 to 3 tbs mixed herbs finely chopped (You can use basil, marjoram, parsley, mint, etc.)

Saute the garlic over low heat, 2 to 4 minutes take care not to let the garlic burn. Add the herbs and then the pasta (about 8 ounces). Toss to coat the pasta with the garlic herb oil.