Everyday Italian_ 125 Simple and Delicious Recipes Part 10

Everyday Italian_ 125 Simple and Delicious Recipes Part 10

2.

(32-ounce) cans crushed tomatoes (32-ounce) cans crushed tomatoes

2.

dried bay leaves dried bay leaves

In a Large Pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.) heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)




TOMATO SAUCE WITH OLIVES.

A great way to add just a little something extra to my basic marinara sauce.

MAKES ABOUT 1 QUART; SERVES 4 OVER A POUND OF PASTA AS A MAIN COURSE.

cup olive oil cup olive oil 1.

cups mixed olives, pitted and halved cups mixed olives, pitted and halved 1.

teaspoons dried crushed red pepper flakes, plus more to taste teaspoons dried crushed red pepper flakes, plus more to taste

4.

cups cups Marinara Sauce Marinara Sauce .

cup thinly sliced fresh basil cup thinly sliced fresh basil

In a Large Saute Pan, heat the oil over a medium-high flame. When almost smoking, add the olives and 1 teaspoons of red pepper flakes, and saute for 3 minutes. Reduce the heat to low, carefully pour in the marinara sauce, and simmer until the flavors blend, about 10 minutes. Stir in the basil, and season the sauce with more pepper flakes to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.) heat the oil over a medium-high flame. When almost smoking, add the olives and 1 teaspoons of red pepper flakes, and saute for 3 minutes. Reduce the heat to low, carefully pour in the marinara sauce, and simmer until the flavors blend, about 10 minutes. Stir in the basil, and season the sauce with more pepper flakes to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.) [image]

There's just no point in making Checca Sauce at all if the tomatoes aren't at their peak of ripeness.

CHECCA SAUCE.

My family makes this fresh, uncooked tomato sauce with cherry tomatoes. If you can't find them, subst.i.tute with any sweet tomatoes. But there's just no point in making this recipe at all if the tomatoes aren't at their peak of ripeness. This sauce is made all over Italy in the summer, when tomatoes are in season, but only in Rome is it known as alla Checca. alla Checca. I like to serve it with a long, thin strand such as spaghettini or angel hair; the fresh flavors seem to go perfectly with these delicate shapes. I like to serve it with a long, thin strand such as spaghettini or angel hair; the fresh flavors seem to go perfectly with these delicate shapes.

MAKES ABOUT 3 CUPS; SERVES 4 OVER A POUND OF PASTA AS A MAIN COURSE.

1.

(12-ounce) bag of cherry tomatoes, halved (12-ounce) bag of cherry tomatoes, halved

3.

scallions (white and pale green parts only), coa.r.s.ely chopped scallions (white and pale green parts only), coa.r.s.ely chopped

3.

garlic cloves garlic cloves

1.

(1-ounce) piece of Parmesan cheese, coa.r.s.ely chopped (1-ounce) piece of Parmesan cheese, coa.r.s.ely chopped

8.

fresh basil leaves fresh basil leaves

3.

tablespoons olive oil tablespoons olive oil

4.

ounces fresh mozzarella cheese, cut into -inch cubes ounces fresh mozzarella cheese, cut into -inch cubes .

teaspoon salt, plus more to taste teaspoon salt, plus more to taste .

teaspoon freshly ground black pepper, plus more to taste teaspoon freshly ground black pepper, plus more to taste

In the Bowl of a food processor, pulse the cherry tomatoes, scallions, garlic, Parmesan, basil, and oil just until the tomatoes are coa.r.s.ely chopped (do not puree). Transfer the sauce to a large bowl. Stir in the mozzarella cheese and teaspoon each of salt and pepper. Season the sauce with more salt and pepper to taste. Toss the sauce immediately with your choice of freshly cooked pasta. of a food processor, pulse the cherry tomatoes, scallions, garlic, Parmesan, basil, and oil just until the tomatoes are coa.r.s.ely chopped (do not puree). Transfer the sauce to a large bowl. Stir in the mozzarella cheese and teaspoon each of salt and pepper. Season the sauce with more salt and pepper to taste. Toss the sauce immediately with your choice of freshly cooked pasta.

[image]

SPICY TOMATO SAUCE.

The sauce known as all'arrabbiata all'arrabbiata-or "in the angry style"-is made with hot red pepper flakes (and sometimes fresh chilies for an extra kick). I like to use the briny elements of olives and capers and skip the fresh chilies, adding depth to the spiciness rather than just more heat. Perfect with penne or rigatoni.

MAKES ABOUT 1 QUART;.

SERVES 4 OVER A POUND OF PASTA AS A MAIN COURSE.

3.

tablespoons extra-virgin olive oil tablespoons extra-virgin olive oil

1.

small onion, minced small onion, minced

2.