1 1lb.12 oz. cn crushed tomatoes, or whole Roma tomatoes, drained and crushed
1/2 cn whole black olives, or 1/2 cup marinated (deli) olives (omit salt), chopped and pitted
1 13 oz cn mushrooms, or 1/2lb. of fresh sliced mushrooms
1 shallot, thinly sliced, 1/3 reserved
1 med. onion, diced, 1/2 reserved
4-6 cloves garlic, depending on size, sliced or minced (I prefer sliced)
1-2 med. carrots, sliced or diced
1 celery heart, or two stalks plus a pinch of celery seed (reserved), sliced or diced
1 med. yellow squash
1 med. zucchini
1 Tb oregano or 5 fresh sprigs
1 t marjoram
1 Tb basil, or 5 fresh leaves
2 bay leaves
2 T high-quality extra-virgin olive oil
1 cup red wine (make sure wine is DRINKING quality, NOT cooking wine), 1/4 reserved (optional)
1/8 cup red wine vinegar
2 Tb balsamic vinegar
2 Tb Romano cheese (optional)
2 Tb Parmesan cheese (optional)
1 t MSG (optional)
grey sea salt, or plain sea salt, or kosher to taste
pepper melange or fresh ground pepper to taste
This pasta sauce takes some time and effort, but it is good enough that my husband, who is a devout meat lover, asks for it all the time. Serve with any type of pasta, and a glass of the wine you cooked with.
In order to feed my pasta-loving soul, maintain my calorie intake, and nourish my body with veggies, I turn to these alternatives. From spaghetti squash, to zoodles, to swoodles, and more, I honestly can't get enough.
Crunchy, gooey, and crazy delicious, these chicken and cheese quesadillas are super simple to make, and even easier to eat. Before you start, prep some pico de gallo (or whatever kind of salsa you like) and guacamole for topping, and don't forget the sour cream. Read more.
The most important step of this dramatic squid ink pasta from F&W BNC Katie Button is toasting the noodles. This step gives the pasta a nutty flavor, but also helps it maintain the perfect al dente texture while cooking undisturbed like a paella.