21 December 2009

Spinach & Chive Linguine Marinara

Tonight I had spinach & chive linguine with homemade tomato sauce and shredded Asiago. I actually made the sauce yesterday for lunch. It's based on a recipe I learned in my cooking class. With added black olives to make it Mediterraneany.

Also in the sauce: 1/2 onion and 1 red pepper, both finely chopped (sweated until golden); 3 cloves of garlic, sliced (sautéed until soft); 1 can tomato paste (cooked 3–4 minutes -- just until the colour deepens -- to unlock the flavour); 1 can whole plum tomatoes (crushed and stirred in, then simmered for about 20 minutes); seasoned with a little salt and a lot of basil.

The original class recipe, for the record so I don't have to check my notes next time, used a shallot instead of onion, no red pepper, and TWO cans of tomatoes. And ideally the tomatoes should be seeded (or is it deseeded?) because simmering the seeds can turn them bitter, and ALSO the tomatoes and tomato paste should not contain any salt or citric acid as a preservative, because if tomatoes are picked when they are ripe, the sugar present in them is enough to preseve them and nothing else needs to be added. These cans are harder to find but allegedly worth it; however my non-seeded, citric acidic tomatoes still made some tasty sauce.

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