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Friday, October 5, 2007

A fantastic pasta sauce

Forget buying fancy canned tomato sauce. You can make it yourself for less money, with higher-quality ingredients, and it will be a much more rewarding process that opening a jar.

2 cups baby portabella mushrooms
10 leaves of fresh basil
4 tbs organic extra virgin olive oil
1 large can of organic fire roasted tomatos
1 large onion
1/2 head of garlic
1/4 cup of pine nuts
5 leaves fresh oregano
ground pepper and salt to taste

-- Add olive oil to a large sauce pan and warm on medium heat.
-- Chop the onions and mushrooms into small pieces; add the to the pot
-- peel, crush and mince the garlic; add it to the pot
-- put the pine nuts in a small pan to roast on medium heat, no oil. Take up when browned
-- crush the pine nuts and put them in
-- roll up the basil and oregano leaves like a cigarette and cut them finely. Add them to the pot.
-- open the fire roasted tomato can and pour it in.

Stir and serve. I like a chunky sauce like this on a flat noodle like fettuccini.

Spicy Shrimp Pasta

Small carton of heavy whipping cream
A box of fettuccini
A bag of frozen shrimp or crawfish tails, thawed
A head of garlic
Olive oil
White flour
Tony's cajun seasoning

-- boil the pasta
-- add oil and garlic, minced
-- add shrimp or crawfish
-- add lots of Tony's cajun seasoning. This is where the heat comes from
-- add heavy whipping cream and simmer on medium for about 5-7 minutes
-- add a pinch of flour to thicken the sauce.
-- add fettuccini and stir
-- salt & pepper to taste