Yield: Yields 2 to 3 cups, enough for 1lb. dried pasta
This sauce goes well with the smooth texture of spaghetti and penne. When I add something chunky to it, I pair it with fusilli or another shape with nooks and crannies.
Fried zucchini, delicious on its own, also makes a great addition to tomato sauce. Cut 1-1/2 lb. zucchini into narrow sticks 2- to 3-inches long and fry them in plenty of vegetable oil over high heat until golden. Transfer to paper towels to drain, sprinkle lightly with fine sea salt, add to the tomato sauce with 1-1/2 Tbs. chopped fresh mint, and toss with pasta.
The sweet and savory flavors of peas and prosciutto balance each other perfectly. In a 12-inch skillet, cook 1/3 cup finely chopped onion in 1-1/2 Tbs. olive oil over medium heat, stirring occasionally, until golden-brown, about 3 minutes. Cut a -inch-thick slice of prosciutto (about 4 oz.) into 2-inch strips and add to the pan; cook, stirring, until the prosciutto has lost its raw color, about 2 minutes. Add 9 oz. frozen peas and about 3/4 cup water, and cook, covered, until tender, about 5 minutes. Drain, mix into the tomato sauce, and toss with pasta.
Dried porcini mushrooms add deep flavor. I like combining them with fresh shiitake mushrooms for texture. Soak 1-1/2 oz. dried porcini in a bowl of hot water for at least 15 minutes; remove, squeezing the liquid back into the bowl, and coarsely chop. Strain the soaking liquid through a fine sieve lined with a paper towel and set aside. Heat 1-1/2 Tbs. olive oil in a 10-inch skillet over medium-high heat and add the porcini and 1 cup thinly sliced shiitake. Season with 1/2 tsp. fine sea salt and a few grinds of black pepper and pour in the mushroom soaking liquid. Cook until the liquid has evaporated, about 10 minutes, then mix into the tomato sauce, and toss with pasta.
Olives and oregano are a dead simple but classic pairing. Add 1/3 cup slivered Kalamata olives and 1 Tbs. chopped fresh oregano to the tomato sauce and toss with pasta.
Though it may seem odd to put beans in a pasta sauce, chickpeas add substance. Add 1-1/2 cups cooked chickpeas (from a 15-oz. can) and 1-1/2 tsp. finely chopped fresh rosemary to the tomato sauce, cook for about 5 minutes, and then toss with pasta.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Have made this twice. Wish I had more heirlooms so I could freeze more of it. Cooked it down until when I dragged a spoon across the bottom of the pan, the pathway remained.
A simple classic but the rich, full flavor from the oil, tomatoes and garlic is well-worth the prep time. I didn't have parsley so I used fresh basil, with great results.
Made a batch of sauce this weekend using all garden fresh ingredients. I'll be pulling it out of the freezer this fall to use as a base for my soups and spaghetti sauce.
excellent, I enjoy the simple recipes to make!
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?