i am going to post some pasta sauces. i am terrible at sharing recipes, i never measure, i change little things all the time and i don't always remember some of the little things!
thankfully my core group of tasters are very forgiving :)
i also do not use meat. i am a 98% vegetarian, i only eat meat in my cooking classes.
i will do it in separate posts, but here are my sauce staples:
feta cheese (i often use light feta)
goat cheese (i like plain or herbed)
parmesan cheese (i buy it in a block, freeze it and just grate it as needed)
black kalamata olives (with pits! though take pits out before using!)
sundried tomatoes (not in oil) - i always rehydrate by putting in a bowl, covering with boiling water from kettle and allowing to sit for 20 mins. i reserve the water and add it to the sauce or pasta if i think it needs more liquid.
pine nuts (i usually toast them first. i like to keep some already toasted in the fridge)
fresh basil
garlic
extra virgin olive oil
canned tomatoes - san marco, or another italian brand usually
hot pepper flakes
kosher salt
fresh ground pepper
dried herbs: oregano, basil, rosemary - i bring them back to life by crushing them with a pestle & morter, or just between my fingers
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I have a large jar of sun dried tomatoes in oil that I was in dire need of some new recipes - have copied several of yours hipfunkyfun and will definitely try one tonight - will let you know - thanks so much for sharing!
i tasted a recipe very similar to yours on cold night at a cottage about an hour outside of ottawa - certainly hit the spot that night after a tough day of skiing!
i realize after posting all of those that i seem to be in a rut! i better start incorporating some new ingredients...
tonight i made a sundried tomato tapenade that is good mixed with pasta, or spooned onto grilled rounds of polenta
@ 3/4 cup chopped sundried tomatoes (i use dried ones and rehydrate with water, save the water afterwards)
@ 3/4 cup pitted kalamata olives
3 cloves garlic
1/4 cup fresh parsley
thyme
1 tbsp balsamic vinegar
whiz everything up in the food processor. add a bit of the reserved water to make it into a thick, chunky paste.
this is great on grilled rounds of polenta and fontina cheese on top. i made enough to leave some in the fridge for a while.
i buy ready made polenta, slice into 1 inch rounds, spray with oil spray and grill on low heat for @ 6 mins a side. spoon on some of the tapenade and continue to grill on low for another few minutes. then add slices of fontina cheese and grill until melted. sometimes i will just turn the grill off, then add the cheese and close the lid. that way if i get to talking i won't burn it :D
Thanks for all the recipes. We love pasta and I'm always looking for new ideas. I lived in Italy some 25 years ago (work & study) that's where I discovered my love for pasta, I actually worked once at the frontdesk in a hotel and spent alot of time in the kitchen watching the cook, she did spinach pasta (lasagna) from scratch for about 120 people, just amazing!
So much for posting those. I can't wait to try them out.
Can I come to your place for dinner tonight? :)
Those sound wonderful! Thanks for sharing - I'm printing them off right away!
either of these recipes works, but i like the slow roasted best. i just toss with pasta or a ravioli.
slow roasted tomatoes
5 lbs. Roma Tomatoes
1 cup vegetable oil
1/4 cup olive oil
3 Tbsp salt
2 Tbsp coarsely ground black pepper
3 stalks green onions
3 to 5 cloves garlic
fresh basil, oregano, chives & thyme to taste
Method:
Cut tomatoes in half lengthwise.
Arranged tomato halves on greased cookie sheet, or line
cookie sheet with parchment paper.
Combine vegetable oil, olive oil, salt & pepper, onions, garlic and herbs in blender or food processor. Mix until smooth.
Spoon dressing over top of each tomato. Fill tomato cavity.
Place in SLOW oven. Cook at 300 for 2 hours.
broiled roasted tomatoes
Set oven to broil, 500 F
15-20 pieces of halved roma tomatoes
4-5 Large cloves garlic chopped fine.
1 tsp salt
1 tsp each oregano, thyme, marjoram, and basil.
2-3 tbsp olive oil.
Black pepper
Layer 8 x10 glass baking dish with tomato halves, brush with oil, sprinkle salt and herbs as above, and bake on top rack for ten minutes. Set to cool. Drain pan and store. Repeat the recipe using the same pan.
1 tsp olive oil
2 medium garlic clove(s), minced
1/2 tsp dried tarragon
14 1/2 oz canned diced tomatoes
8 oz canned tomato sauce
2 oz vodka, about 1/4 cup
1 tsp cornstarch
1/2 cup fat free evaporated milk (not condensed!)
1/4 cup basil, fresh, chopped
8 oz cooked fusilli (kept hot)
Heat oil in a large skillet over medium-high heat. Add garlic and sauté 1 minute. Add tarragon and stir to coat.
Add diced tomatoes, tomato sauce and vodka; simmer 10 minutes.
Dissolve cornstarch in milk and whisk until blended.
Add mixture to skillet and simmer 1 minute, until sauce thickens.
Remove from heat and stir in basil.
toss pasta & sauce.
*you can use baby spinach instead of arugula
6 ounces farfalle
1/2 cup chopped sun-dried tomatoes in oil
1 large garlic clove, chopped
2/3 cup dry white wine
4 cups coarsely chopped arugula (about 4 large bunches)
6 tablespoons grated Parmesan cheese
Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain well; reserve 1/4 cup cooking liquid.
Meanwhile, heat oil from tomatoes in heavy large skillet over medium-high heat.
Add garlic and stir until fragrant, about 30 seconds.
Add chopped tomatoes and white wine.
Boil until wine is reduced slightly, about 3 minutes.
Add arugula; toss until wilted, about 1 minute.
Add pasta and 4 tablespoons Parmesan cheese to sauce in skillet.
Toss until well blended. Moisten pasta with reserved cooking liquid
2 large garlic cloves, minced
3/4 cup finely chopped onion
2 tablespoons olive oil
2/3 cup chopped sun-dried tomatoes
1/2 cup chicken broth
1/4 cup sliced Kalamata
1/3 cup finely chopped fresh parsley leaves
1/2 pound medium-sized pasta shells
3 ounces mild goat cheese, crumbled (about 1 cup), plus additional for sprinkling over the pasta
In a small skillet cook the garlic, the onion, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is soft
add the tomatoes and the broth, and simmer the mixture until the liquid is reduced by about one third.
Stir in the olives, the parsley, and salt and pepper to taste and keep the mixture warm.
cook the pasta until it is al dente and drain it well, reserving 1/3 cup of the cooking water.
In a serving bowl whisk 3 ounces of the goat cheese with the reserved cooking water until the cheese is melted and the mixture the smooth,
add the pasta and the tomato mixture, and toss the mixture well. Sprinkle the pasta with the additional goat cheese.
1/4 cup olive oil
2 cups chopped onions
3 garlic cloves, chopped
2 teaspoons chopped fresh rosemary
2 teaspoons dried oregano
1 14 1/2-ounce can diced tomatoes in juice
1 can artichoke hearts, cut hearts in half
1/2 cup chopped sun-dried tomatoes (rehydrate)
1/3 cup chopped Kalamata olives
12 ounces linguine
1 7-ounce package crumbled feta cheese (about 1 1/3 cups)
3/4 cup chopped fresh basil
Heat olive oil in heavy large skillet over medium-high heat.
Add onions, garlic, rosemary, and oregano. Sauté until onions are tender, about 5 minutes.
Add diced tomatoes with juices, artichokes, sun-dried tomatoes, and olives.
Simmer until sauce thickens slightly, about 3 minutes. Season sauce to taste with pepper
toss with pasta, feta cheese & basil.
great with all types of pasta or on pizza
Pesto:
2 cups fresh basil
1/2 cup Parmesan cheese
1/4 cup pine nuts
salt and pepper
1/3 cup extra-virgin olive oil
3 cloves garlic, minced
mix everything in food processor. toss with hot pasta, serve with extra cheese on top
Aglio e Olio
@ 1/2 cup extra virgin olive oil
7 cloves garlic, minced
hot pepper flakes
fresh parsley, chopped
angelhair pasta
fresh parmesan cheese
add pasta to boiling water.
while pasta cooking, heat olive oil over lowest heat. add garlic & hot pepper flakes, stirring occasionally.
heat for @ 10 mins, do not want garlic to get browned.
drain pasta, toss with olive oil sauce and add parsley and sprinkle with fresh parmesan cheese.
1 can artichoke hearts, chopped
1 can whole tomatoes
chopped kalamata olives
oregano
2 cloves garlic, minced
white wine... @ 3/4 cup?
diced onion
feta cheese
toasted pine nuts
farlafelle pasta
directions:
- saute the onion in a little olive oil on medium heat.
- when transulcent add garlic, saute 1 minute
- add chopped artichoke hearts, can of tomatoes (including liquid), oregano
- heat over low heat @ 20 minutes, break up tomatoes as the heat.
- add wine, heat for @ 5 mins.
- toss with cooked pasta, sprinkle toasted pine nuts and feta cheese on top