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Beth's 3 Classic Pasta Sauces (WHEN HOMEMADE IS WORTH THE EFFORT)
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PASTA POMODORO
Serves 4
INGREDIENTS:
½ lb (230 g) of angel hair pasta
1 tbsp (15 ml) olive oil
8 Roma tomatoes, diced
1 clove garlic, minced
Splash of dry white wine (or 2 tbsp (30 ml) water or squeeze of fresh lemon juice to taste)
½ tsp (2.5 ml) salt
freshly cracked pepper to taste
¼ cup (40 g) of fresh basil
garnish with freshly gated Parmesan cheese and fresh basil sprig
METHOD:
Boil pasta according to package instructions.
Meanwhile heat olive oil in a large sautee pan. Add tomatoes and sautee until soft. Add garlic and stir to combine. Then add a splash of wine (or water or lemon juice). Season with salt and pepper, and fresh basil.
Drain pasta and add to the sauce stirring to combine. To serve place in shallow bowls, top with grated parmesan cheese and garnish with fresh basil.
FETTUCCINI ALFREDO
Serves 4
INGREDIENTS:
½ lb (230 g) Fettuccini pasta
4 tbsp (60 g) butter
1 ½ cups (350 ml) of heavy cream
1 clove garlic, minced
½ tsp (2.5 ml) salt
Freshly cracked pepper to taste
1 cup (90 g) Parmesan cheese, freshly grated
1/3 cup (50 g) of frozen peas
1 tbsp (15 ml) of freshly chopped flat leaf parsley
METHOD:
Boil pasta according to package instructions.
Meanwhile, place butter in a large sautee pan and melt on medium flame. Add heavy cream. Simmer on medium heat until bubbling and thickened. Reduce heat to low. Add garlic, salt and pepper. Stir to combine.
Add cheese, stir to combine and melt. Add peas and heat on low until peas are warmed through.
Add drained pasta to the sauce and toss to coat.
Serve in shallow bowls and top with fresh pepper and freshly chopped parsley.
PESTO PASTA
Serves 4
INGREDIENTS
½ pound of fusilli pasta
For the Pesto:
2 cups (475 ml) of fresh basil
1 clove garlic
3 tbsp (45 ml) pine nuts
½ tsp (2.5 ml) salt
¼ tsp (1.25 ml) freshly cracked pepper
½ cup (120 ml) of olive oil
¼ cup (22 g) Parmesan cheese
METHOD:
Boil water and cook pasta according to the package instructions.
Meanwhile, in a food processor, pulse together the basil, garlic and pine nuts into a fine mince. While the machine is running, slowly add the oil in a steady stream until combined. Turn off the machine, and remove the blade. Stir in the cheese.
Drain the pasta and place it back into the pot without the water in it. The heat from the pot will keep the pasta warm. Toss the warm pasta with the pesto, and serve!
This is also great as a cold salad too!
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