|
auces are an essential part of the art of pasta, here we would like to present a range of simple sauces for your use and enjoyment. If you have a great sauce to serve with our pasta,
we'd love to hear about it. Let us know via the Feedback
page.
Marinated fresh tomato sauce -uncooked
The Simplest Classic Italian Tomato Sauce
Too Lazy For a Real Sauce?
Hints and Tips
Return to Recipes Page
Marinated Fresh Tomato Sauce -uncooked
A recipe for fresh tomatoes when they are at their best!
If possible, buy your tomatoes a few days ahead and let them sit out at room tempature to ripen.
Ingredients:
600g red, ripe plum tomatoes - chopped (about 6-8)
1/3 red capsicum - finely diced
1-2 cloves garlic - minced
125ml olive oil (1/2 cup)
2 tbspn choped fresh basil
salt and freshly ground black pepper to taste
Method:
-
Throughly
mix all ingredients and let
stand at room tempature for 1-2 hours. Do not refrigerate sauce while it marinates, it's better at room temperature.
Cook pasta acccording to directions and toss through.
Serve with good Italian Parmigiano.
Back
to Top
The Simplest Classic Italian Tomato Sauce
Ingredients:
1kg fresh ripe tomatoes - peeled and chopped
2 small onions - peeled and left whole
1 generous tbspn butter
salt and freshly ground black pepper
Method:
- Place everything together in a saucepan. Simmer gently for 1 hour, stirring from time to time. Test seasonings.
Discard onions before serving.
This sauce goes with any pasta shape, ravioli or gnocchi, and is unbelievably delicious.
Serve with good Italian Parmigiano.
Back to Top
Too Lazy For A 'Real' Sauce?? Try These.....
Pasta can be served very simply with a dob of butter or a drizzle of olive oil and good Italian Parmesan.
For a little extra flavour, warm a little olive oil with a couple of cloves of crushed garlic.
Toss cooked spaghettini into the pot to coat evenly. Add some finely chopped parsley and other herbs.
- Sauté some button mushrooms or fresh shitake mushrooms in butter &/or oil.
Add a few finely chopped shallots or other herbs. Season with salt and freshly ground black pepper, and toss through cooked pasta.
- Sauté coarsely chopped red capsicum in oil till soft. Fresh herbs can also be added. Toss through cooked pasta.
Back
to Top
Hints And Tips
- Try to find a good quality olive oil that is to your taste. If you live in Sydney or Melbourne,
try the Simon Johnson retail outlets as they do fabulous tastings of oils. So may your local deli.
- Place a dob of butter in the bottom of each serving bowl before the pasta. This adds richness and flavour.
- Do whatever necessary to get your hands on good Italian Parmesan. What you see in the supermarkets bears no relation to the real thing!
- If you make your own tomato sauce, make a large batch and freeze it. It freezes very well. Don't skimp on the cooking time, flavour needs time to develop.
- When adding fresh herbs to tomato sauce, put them in at the last minute as this keeps the flavour fresh.
- Tinned Italian plum tomatoes can be a very good product - sadly sometimes better than what is available at the
greengrocer, especially out of season. Test all brands at your local supermarket to find out which is best.
- Is your tomato sauce flat and unexciting? First check to see if a little salt improves it, then consider the addition of a little sugar to help.
- Remember that pasta can be a low fat meal
- it's what you put with it! BEST NEWS is that good Italian
Parmesan is made with partly skimmed milk.
Back to Top | 
