Olorin
31st May 07, 12:24 AM
http://i177.photobucket.com/albums/w209/Olorinii/DSCF0617.jpg
When most of us reach for a bottle of spaghetti sauce to pore over a little pasta this is what we find lurking in the cupboard. This is the crap that I grew up with…and crap it is. Little flavor, and even less freshness, this shit is why I grew up hating spaghetti night.
For too many years, we have been subjected to bad sauce and overcooked pasta, well no longer! I refuse to eat this crap anymore. Especially considering it is not all that hard to make a tasty and cost effective Marinara sauce at home.
So what are you going to need and how long will it take? From start to finish, it takes about an hour to make the sauce. As for what you will need? Well, you will need this stuff…
http://i177.photobucket.com/albums/w209/Olorinii/DSCF0614.jpg
-Two tablespoons olive oil
-Two to three cloves of garlic (minced)
-One 28 oz can of diced tomatoes
-Three oz of tomato paste
-Two tablespoons sun dried tomatoes (chopped)
-One teaspoon dried basil
-Half a medium sized white onion
-Salt and pepper
-One pound of spaghetti
-Parmesan cheese
All of this is pretty cheap to pick up. The only expensive thing on the list is the Sun Dried Tomatoes but they keep a long time so you can use then next time you make the sauce.
So lets get started. I like to get all the ingredients prepared before I start cooking. This keeps me from burning the garlic because I was busy chopping sun dried tomatoes.
But before you do anything else put a big ass pot on the stovetop add one gallon of water and start heating that bitch up. It takes forever to heat this much water to get it started early.
Next, chop your sun-dried tomatoes, mince the garlic, and chop the onion. I even measure out the tomato paste and basil just to have it handy.
Ok you should have everything ready to start the sauce. First, in a pan heat the olive oil and gently sauté the garlic and onion. Heat it gently until the onion turns limp and semi translucent. DO NOT BURN IT!
http://i177.photobucket.com/albums/w209/Olorinii/DSCF0622.jpg
Then you just dump in the rest of the ingredients, tomato past, diced tomatoes, sun dried tomatoes, and basil. Put this over medium to low heat for about thirty minutes. Do not leave it alone for long; you need to stir it frequently.
http://i177.photobucket.com/albums/w209/Olorinii/DSCF0619.jpg
So do what I do and poor yourself a drink. Since DAYoung called me a nancy-boy for taking my bourbon “on the rocks” this time I enjoyed it neat.
When you have about ten minutes left, start your spaghetti. Make sure you bring the water up to a rolling boil before you add the spaghetti and cook according to package instruction. I also like to liberally salt the pasta water.
When the pasta is done, so is the sauce. Serve and enjoy! This sauce is also great on other things like fish, shrimp, or chicken.
http://i177.photobucket.com/albums/w209/Olorinii/DSCF0628.jpg
(Alternates)
If cost and prep time is no object to you, then you can substitute the dried basil for five good size leaves of fresh basil. However, with fresh basil you tear the leaves up into small pieces and add it just before the sauce is done.
Also you can use 2.5 pounds of fresh tomatoes instead of the canned diced tomatoes. If you plan to use fresh tomatoes then put them in a pot of boiling water for about 10 seconds until the skin can be easily peeled off. Discard skin, dice tomatoes, and add just as you would the canned tomatoes. I have made the sauce with fresh basil and fresh tomatoes and it is better, but it costs more and takes more time to make.
.
When most of us reach for a bottle of spaghetti sauce to pore over a little pasta this is what we find lurking in the cupboard. This is the crap that I grew up with…and crap it is. Little flavor, and even less freshness, this shit is why I grew up hating spaghetti night.
For too many years, we have been subjected to bad sauce and overcooked pasta, well no longer! I refuse to eat this crap anymore. Especially considering it is not all that hard to make a tasty and cost effective Marinara sauce at home.
So what are you going to need and how long will it take? From start to finish, it takes about an hour to make the sauce. As for what you will need? Well, you will need this stuff…
http://i177.photobucket.com/albums/w209/Olorinii/DSCF0614.jpg
-Two tablespoons olive oil
-Two to three cloves of garlic (minced)
-One 28 oz can of diced tomatoes
-Three oz of tomato paste
-Two tablespoons sun dried tomatoes (chopped)
-One teaspoon dried basil
-Half a medium sized white onion
-Salt and pepper
-One pound of spaghetti
-Parmesan cheese
All of this is pretty cheap to pick up. The only expensive thing on the list is the Sun Dried Tomatoes but they keep a long time so you can use then next time you make the sauce.
So lets get started. I like to get all the ingredients prepared before I start cooking. This keeps me from burning the garlic because I was busy chopping sun dried tomatoes.
But before you do anything else put a big ass pot on the stovetop add one gallon of water and start heating that bitch up. It takes forever to heat this much water to get it started early.
Next, chop your sun-dried tomatoes, mince the garlic, and chop the onion. I even measure out the tomato paste and basil just to have it handy.
Ok you should have everything ready to start the sauce. First, in a pan heat the olive oil and gently sauté the garlic and onion. Heat it gently until the onion turns limp and semi translucent. DO NOT BURN IT!
http://i177.photobucket.com/albums/w209/Olorinii/DSCF0622.jpg
Then you just dump in the rest of the ingredients, tomato past, diced tomatoes, sun dried tomatoes, and basil. Put this over medium to low heat for about thirty minutes. Do not leave it alone for long; you need to stir it frequently.
http://i177.photobucket.com/albums/w209/Olorinii/DSCF0619.jpg
So do what I do and poor yourself a drink. Since DAYoung called me a nancy-boy for taking my bourbon “on the rocks” this time I enjoyed it neat.
When you have about ten minutes left, start your spaghetti. Make sure you bring the water up to a rolling boil before you add the spaghetti and cook according to package instruction. I also like to liberally salt the pasta water.
When the pasta is done, so is the sauce. Serve and enjoy! This sauce is also great on other things like fish, shrimp, or chicken.
http://i177.photobucket.com/albums/w209/Olorinii/DSCF0628.jpg
(Alternates)
If cost and prep time is no object to you, then you can substitute the dried basil for five good size leaves of fresh basil. However, with fresh basil you tear the leaves up into small pieces and add it just before the sauce is done.
Also you can use 2.5 pounds of fresh tomatoes instead of the canned diced tomatoes. If you plan to use fresh tomatoes then put them in a pot of boiling water for about 10 seconds until the skin can be easily peeled off. Discard skin, dice tomatoes, and add just as you would the canned tomatoes. I have made the sauce with fresh basil and fresh tomatoes and it is better, but it costs more and takes more time to make.
.