Rich Garlic & Basil Sauce - (Italian Mumma Stylee)
This is a very simple little garlic trick I picked up, to get your tomato sauce tasting like-a-ma-mumma used to make!
It adds an amazing deep roasted garlic flavour. It's very authentic. When I tried this for the first time I suddenly realised it's what I'd been eating for years in restaurants. Ok I'm a slow learner...
RECIPE BELOW:
1 can good plum tomatoes
1 small onion
2 anchovies
2 cloves garlic
1 dried red chilli
1 bunch of basil
Olive oil
Heat 4tbs olive oil in a medium pan and put in the unwrapped garlic cloves & the chilli. Gently fry until golden brown. Remove from the oil and keep!
Put the anchovies in and stri them around until they dissolve & then add the chopped onion. Fry gently until soft but not browned. Then add the tomatoes and half the basil. Simmer for a minimum of 10mins, but 30mins would be better.
In the meantime, remove the garlic from it's wrapper and chop. Chop the chill too and add both back to the sauce.
Stir in a little of the remaining basil & season it with salt & lots of black pepper.
Eat with linguine, spaghetti, bucatini, perciatelli. Or whatever pasta you like best. (The Italians tend to use thin pastas for thin sauces, & textured shapes for thick sauces.)
You can make up big batches of this and freeze it in individual portions. It lasts for ages and makes a fantastic instant meal another time. You just need to warm it up. You can also use this sauce as the base for pizzas, or add fried broken sausages for a hearty ragu, or add clams....mmmnnn.. Anything really. It's a classic. Let me know if you try it.
It adds an amazing deep roasted garlic flavour. It's very authentic. When I tried this for the first time I suddenly realised it's what I'd been eating for years in restaurants. Ok I'm a slow learner...
RECIPE BELOW:
1 can good plum tomatoes
1 small onion
2 anchovies
2 cloves garlic
1 dried red chilli
1 bunch of basil
Olive oil
Heat 4tbs olive oil in a medium pan and put in the unwrapped garlic cloves & the chilli. Gently fry until golden brown. Remove from the oil and keep!
Put the anchovies in and stri them around until they dissolve & then add the chopped onion. Fry gently until soft but not browned. Then add the tomatoes and half the basil. Simmer for a minimum of 10mins, but 30mins would be better.
In the meantime, remove the garlic from it's wrapper and chop. Chop the chill too and add both back to the sauce.
Stir in a little of the remaining basil & season it with salt & lots of black pepper.
Eat with linguine, spaghetti, bucatini, perciatelli. Or whatever pasta you like best. (The Italians tend to use thin pastas for thin sauces, & textured shapes for thick sauces.)
You can make up big batches of this and freeze it in individual portions. It lasts for ages and makes a fantastic instant meal another time. You just need to warm it up. You can also use this sauce as the base for pizzas, or add fried broken sausages for a hearty ragu, or add clams....mmmnnn.. Anything really. It's a classic. Let me know if you try it.
All meals are rich in vitamin a garlic flavor and adds a natural antibiotic and he is good in my swine flu
ReplyDeleteCheers for the comment. I can't work out whether you tried it though?.. Hope you get over your swine-flu soon!
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