Nettuno, Italy where I spent some time in the early 90's. It's an hour from Rome.
Many years ago (early 90's), I had the pleasure of spending some time in Italy (sort of long story that I won't go into now). And, I got to eat with the locals & learn a little bit about how they cook & do things over there. In my mind, I had always thought that the spaghetti sauce that they make must take hours to make (after all, that's how most "real" Italian cooks did it over here, or so I thought). I was very surprised to learn that they use very simple ingredients & it only simmers for 30 min. or so & then they serve it over fresh pasta. I watched & learned from some of those local ladies & brought home my own recipe for fresh pasta sauce. It does help that my mama cans her tomatoes out of their garden too, so she keeps me stocked up on the most flavorful canned tomatoes. I just brought home a new box after our last visit, so I'm good to go.
Our very first tomato from our little backyard garden. I think I picked it too early, cause it wasn't quite juicy enough yet. We are going to let them sit on the vine now until they are good and ripe.
My mama's canned tomatoes. What would I do without these? I use them in my pasta sauce, chili, & anything that calls for chopped tomatoes. They are SO good! My hubby really, really loves my "Rhoda red sauce" , as he calls it. I've spoiled him now & he likes mine much better than any of the restaurants we've been to. So, I thought I'd share with you this simple, fresh marinara sauce that is served at our house at least once a week. A fresh green salad & bread if you'd like, and it's a meal....a very delicious meal! You can add anything to this too...I sometimes add black olives or mushrooms. We don't care for meat sauce & like to keep it simple. Rhoda's Marinara Sauce
1 large can of chopped/diced tomatoes (32 oz. from the store?) you know the large ones or crushed tom. works too
1 can tomato paste
2-3 TBL EV olive oil
2 cloves garlic (minced)
1 TBL dried basil (Add chopped fresh basil leaves too if you have them)
1 TSP dried oregano
1/4 TSP dried red pepper flakes (to taste)
Salt & Pepper to taste
In saucepan, drizzle olive oil in bottom & heat to medium, press garlic or mince & saute in olive oil for couple of minutes. Add large can tomatoes, along with the tomato paste. Add rest of ingredients, bring to a boil, then lower & simmer for 30 minutes. Serve over fresh pasta. I use thin spaghetti or penne pasta most of the time. Of course, freshly grated Parmean is best, but I'm not opposed to canned. Enjoy!
I think you'll like this! I never have complaints when I've served this pasta sauce & once you make your own, you'll never do canned again. Beats the heck out of Prego or Ragu. Those are so sweet to me now.
I think you'll like this! I never have complaints when I've served this pasta sauce & once you make your own, you'll never do canned again. Beats the heck out of Prego or Ragu. Those are so sweet to me now.
Buon Appetito, Ya'll!
Thanks to Donna at The Decorated House for showing me how to change my background. Don't you love it! It's SO me! I may be changing it constantly now.
