We Answered:Cook your pasta, drain it and return it to the pan immediately. Drizzle it with olive oil, then sprinkle with salt, pepper, basil and oregano. If you want to squeeze lemon juice in there too, go ahead... then just toss and serve. If you use lemon juice, I'd skip the parmesan cheese... but otherwise it would be a nice addition after you plate the pasta.
Beatrice Said:How to cook nice pasta sauce withou using frying pan?
We Answered:How about a tomato sauce that you don't have to cook? I love this dish, and it's so easy. Be sure to let the tomato mixture sit for an hour, before you toss it with the hot pasta - it helps the flavor develop!
Linguine with Fresh Tomato Sauce
2 cups seeded, and coarsely chopped tomato
1/2 cup extra virgin olive oil
1 cup firmly packed fresh basil leaves, minced
1 cup firmly packed fresh parsley leaves, minced
3 tablespoons freshly grated Parmesan
3 garlic cloves, or to taste, minced
2 teaspoons salt
1 pound linguine
Fresh parsley to garnish
Make tomato sauce:
In a bowl combine well all the sauce ingredients and let the sauce stand at room temperature, covered, for at least 1 hour.
In large pot, bring 5 quarts of salted water to a boil. Add linguine and stir to prevent sticking. Return water to boil and cook until pasta is firm but cooked, approximately 7 to 10 minutes, stirring occasionally. Drain pasta well. Serve with tomato sauce, and garnish with fresh parsley.
Debra Said:How do you make pasta sauce like restaurants, store bought ones are sweet like ketchup. Yuck. Anyone know of a?
We Answered:I do this a lot:
Mince up an entire head of garlic.
Put a good amount of olive oil into a pot, like 1/4 to 1/2 cup.
Turn stove on medium, add garlic and fry gently til you can smell it, but don't brown it.
Add 1 big can of diced tomatoes.
Simmer for 10 minutes.
Add salt and pepper and red pepper if desired.
Rip some fresh basil and add to sauce once off heat if desired.
Serve! Easy, yummy, not sweet at all.
Carl Said:How can I make a good pasta sauce without tomato or cream sauce or pesto?
We Answered:My mother makes this amazing pasta sauce that is basically a more liquidy spinach artichoke dip. The artichokes keep it really creamy and moist without using any mayonnaise or butter. She uses the canned artichokes and just blends them down to a liquid and then cooks it a little to get some of the water out. Then she seasons it with whatever she wants.
Valerie Said:Pasta sauce ?
We Answered:You can add/saute fresh sliced mushrooms to this one.
Aglio e Olio
1/2 cup extra-virgin olive oil
garlic, finely chopped (1 Tbs or as much or as little as you like)
1 Tbs parsley, finely chopped
1/4 tsp red pepper flakes
freshly grated cheese
Cook pasta al dente. Put the olive oil and the garlic in a large skillet over a medium heat. When the garlic begins to change color add the parsley, red pepper flakes, and salt. Stir well and remove from heat. When the pasta is cooked, return the skillet to a low heat. Drain the pasta and add it to the skillet. Toss until the pasta is well coated with sauce. Serve with freshly grated cheese.
any herb-based pesto sauce
Ronald Said:Can pasta sauce still taste good without oregano?
We Answered:I never use oregano. Our family's basic and quick tomato sauce is:
2 tbs olive oil
3 large cloves garlic, cut in half
1/4 cup tomato paste
3 cans (28 oz. each) Italian peeled tomatoes, pureed
1 1/2 - 2 cups water
6 leaves basil, torn into small pieces (always tear fresh basil by hand) OR 1 tsp dried, rubbed between your palms to release flavor just before adding to sauce
Saute the garlic cloves in olive oil til lightly browned, then discard. The oil will retain the garlic flavor. Add the tomato paste and blend with the oil. Add the peeled tomatoes and water, blend all well. Salt and pepper to taste. We usually toss in a pinch of crushed red pepper as well, just for the kick! Add basil. Simmer for at LEAST a half hour to an hour.