MY COOKBOOK

MY COOKBOOK
Click on the Cookbook for the Recipes

11.1.10

PASTA IN TOMATO SAUCE



To pull the rabbit out of the hat when you forget to take meat out of the freezer. I made fresh spaghetti. That should count for something, eh?

2 cups of spaghetti or short pasta
750 g canned Italian tomatoes
4 garlic cloves
3 Tbsp olive oil
1 pinch of red-pepper flakes
handful of dry basil , crushed
Parmigiano-Reggiano cheese, grated for topping

• Cook the pasta in a large pot of salted water to al dente.
• Pour though a large sieve.
• Drain the pasta and set it aside.
• Crush the Italian tomatoes.
• Mince the garlic cloves.
• Place a deep non stick fry pan on medium heat.
• Add 3 Tbsp olive oil and the minced garlic.
• Cook for a minute, then add the pepper flakes and cook for 1 more minute.
• Increase the heat.
• Tilting the pan, add the tomatoes gradually.
• Stir, swirling the pan, cook the tomatoes until they begin to thicken.
• Add the drained pasta and sauté for 3-4 minutes; until sauce clings to it.
• Add the crushed basil; sauté for 30 minutes.
• Sprinkle with grated Parmigiano-Reggiano cheese. Feeds 6
  

Translate

me

My photo
It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

Blog Archive