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1/4 cup good olive oil
2 fat cloves garlic, finely chopped or crushed
Ilb small sweet cherry tomatoes, sliced into halves
1/2 cup dry white wine (optional)
big bunch fresh basil, torn into shreds
Get the pasta going in boiling salted water. About 5 minutes before pasta is ready........
Heat the olive oil in a skillet, add garlic and cook at a gentle sizzle for 1 minute only. Do NOT let the garlic turn brown, not even golden.
Add the tomatoes, and the wine. Cook, stirring, for two minutes till all bubbling. Turn heat off.
Drain the pasta. My top tip - drain pasta fast then tip it back into the pan - leaving a little of the cooking water with it, otherwise it goes sticky.
Toss with the fresh tomato sauce and torn basil. Season with salt and fresh-ground black pepper.
Parmesan cheese shavings on top is nice too, so is another drizzle of olive oil.
If you really need some meat with this, cook chicken strips in olive oil, or shrimp, salmon, ham.....
Thanks so much! These sound great!!
I don`t know which one to try first...they all sound excellent! I`m glad that I posted on here first, rather than searching the net for one.
Last edited by yankeegirl313; 04-30-2008 at 03:25 PM..
Location: By the sea, by the sea, by the beautiful sea
68,330 posts, read 54,400,252 times
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Quote:
Originally Posted by RH1
I love making tomato sauces like this. My favourite is to make a basic sauce with onion/ tomatoes chopped/puree/ garlic and then add bacon and some chilli flakes. Honestly you can't get better than that. Not physically. It's just sooooo gorgeous.... oh - put it in lasagne - it''s better than sex.
Bacon may be THE universal ingredient, I have the feeling it'd probably even be good on ice cream, may have to try that soon
Is bacon in the UK smoked like an American style or cured like pancetta or?
Bacon may be THE universal ingredient, I have the feeling it'd probably even be good on ice cream, may have to try that soon
Is bacon in the UK smoked like an American style or cured like pancetta or?
Bacon in the UK is not like US bacon at all - the slices are bigger, rounder, with more meat and less fat, and are often dry-cured (the best IMHO) and unsmoked, although smoked is popular too. We don't cook it for so long - just so the fatty edges get crispy, and the meat stays moist, mmmmmm.
Our cheap bacon is awful, full of added water - which is why dry-cure is better.
Our 'streaky bacon' is more like the US version, long rectanglar strips, fatty, and fried to a crisp!
Location: By the sea, by the sea, by the beautiful sea
68,330 posts, read 54,400,252 times
Reputation: 40736
Quote:
Originally Posted by southdown
Bacon in the UK is not like US bacon at all - the slices are bigger, rounder, with more meat and less fat, and are often dry-cured (the best IMHO) and unsmoked, although smoked is popular too. We don't cook it for so long - just so the fatty edges get crispy, and the meat stays moist, mmmmmm.
Sounds something like we know here as 'Canadian Bacon'?
Thanks for the ice cream article. I'm actually thinking hot, salty, smoky, cumbled bacon on cold, creamy vanilla ice cream might be interesting
I put this on the dinner thread a coupla weeks ago, it was a basic ;clean out the fridge' effor but I was pleasantly surprised, I will make it again.
I sauteed chopped onion, garlic, pancetta, and an anchovy* filet in good olive oil, when the onions are just getting a little color and the pancetta's crispy add chopped, soaked in hot water sun-dried tomatoes and oil-cured black olives. If it's a little 'tight' add pasta cooking water. Chop the ingredients first thing and it's done while the pasta's cooking. Add the grated cheese of your choice and dinner's on
* Soak in a little milk first, many don't like anchovy but don't worry, it won't taste 'fishy'. It melts into the sauce and adds a nice 'earthy' undertone without being overwhelming.
That sounds nice - it's a bit like a puttanesca sauce isn't it? You may have inadvertently re-invented something that already exists! I like your variation though - I think you've improved on it! Pasta Puttanesca (Tart's Spaghetti) from Delia Online
I was devastated last time I ordered penne puttanesca in a restaurant - there were lots of whole anchovies and I could taste them properly. I really hate fish, so I had to leave the rest of it.
Bacon in the UK is not like US bacon at all - the slices are bigger, rounder, with more meat and less fat, and are often dry-cured (the best IMHO) and unsmoked, although smoked is popular too. We don't cook it for so long - just so the fatty edges get crispy, and the meat stays moist, mmmmmm.
Our cheap bacon is awful, full of added water - which is why dry-cure is better.
Our 'streaky bacon' is more like the US version, long rectanglar strips, fatty, and fried to a crisp!
Ah you see I wouldn't have been able to answer that... I'd have been going "well... it's bacon....er....."
Here's our bacon: http://www.freedigitalphotos.net/image/s_bacon.jpg (broken link)
Is this your bacon? http://www.spiralx.com/quiz/hotnot/images/bacon.jpg (broken link)
(The stuff you find when you google for bacon images! Lol...)
Quote:
Originally Posted by burdell
Sounds something like we know here as 'Canadian Bacon'?
Thanks for the ice cream article. I'm actually thinking hot, salty, smoky, cumbled bacon on cold, creamy vanilla ice cream might be interesting
So is your bacon thinner then, and cooked to the point where it's rigid? Some people like it more cooked than others, but I like it just done until it's not translucent any more (ie cooked!). I cut all the fat off as well.
I might have to make some of these sauces - some really good ideas here. I could live off pasta in tomato sauce, I swear I'd never get bored of it. And it's good for your skin! Espacially tomato puree/paste - it helps your skin defend against sun damage and can apparently actually reverse some damage too! So make sure you put some of that in as well.
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