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You Can Easily Make A Flavorful And Healthy Pasta Sauce

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You Can Easily Make A Flavorful And Healthy Pasta Sauce

By: Neil Druker

Not all of us have the privilege of being Italian. It seems every Italian has the secret to making a tasty tomato sauce. Being one myself, of course I have several sauces up my sleeve. But not everyone has time to spend on a sauce that takes hours to prepare.

Besides the time element disadvantage, there is the hunger element as you smell the wonders of the sauce as its delightful aroma permeates the house. Who has time for all that? A fresh garden sauce can be made in less than a half-hour with just a few garden ingredients.

To make this tasty pasta sauce all you need is four basic ingredients:

- 1 bunch of cherry tomatoes
- 1 small yellow onion
- 1 clove of garlic
- 2-3 TBSP olive oil

Start by heating a medium-sized skillet over medium heat. Drizzle the pan with olive oil and turn the pan about to evenly coat the bottom. Turn down the heat under the skillet a bit. While the olive oil is slowly heating, cut up your vegetables.

Grab the cherry tomatoes and a cutting board. Slice the tomatoes into quarters and set them aside. Don't squeeze out any of the seeds or extra juices. This is going to add a lot of flavor and nutrition to your sauce.

Take the onion next and dice it up. By this time the olive oil should be plenty hot. Throw in the diced onion and quartered tomatoes. Make sure the heat isn't too high because you don't want the onions to burn.

Grab a hold of the largest clove of garlic you can lay your hands on. If you have no garlic, a few sprinkles of garlic powder will suffice, though it really isn't as good as the real thing. If you did find the garlic, put it on the cutting board and give it a good press with the flat side of a knife. Mince the smashed garlic finely and add it to the sauce.

Lots of vegetables can be added along with the basic four if you have any and are a welcome addition to this fresh sauce. Zucchini, squash of all types, olives, bell peppers or even kale all add a wonderful dimension of flavor and texture to the sauce. If you have some really hot peppers on hand, toss them in if you like the heat. Crushed red pepper flakes are also good.

Mix up all the vegetables in the frying pan. They need a good coating of olive oil to cook properly. Now comes the waiting. Every few minutes, come back and check on your sauce.

The tomatoes will be nicely wilted in just a few minutes as the juice leaks out of them. Ten minutes more and the onions should be translucent and the tomatoes completely shapeless. Please always remember to put the lid back on the pan once you've stirred the sauce. The condensation will keep the tomato juices and any juices from the other vegetables from burning off.

When the onions are tender and the sauce is beginning to resemble the pasta sauces you know and love, take the lid off the pan. Simmer uncovered on medium heat for a few minutes to heat it all up and thicken any watery parts. Please, please never add water to tomato sauce. What you want is to reduce liquid thereby thickening the sauce.

Boil up your favorite pasta in a large pan filled with rapidly boiling salted water and ready yourself to dine. Top off your plate of pasta and sauce with some parmesan cheese and tuck a couple of slices of garlic bread into the creation on your plate. You are now an unofficial Italian and will never, never buy a jar of that red stuff again to top your pasta. And congratulations for making yourself a much healthier, fresher, tastier, Italianer sauce than that jar ever held.

Article Source: http://articles.tiptopweb.info

If you happened to have found interest in the preceding post, it is easy to go and take a look at more similar posts at Neil Druker or this Neil Druker Blog Post.

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