Marinara/Pasta Sauces for Patricia

[Guest guest]

Okay -- here goes! This is my first attempt at posting a recipe from MC5 (maybe

I should have tried Brenda's test list first). I have it on my computer here at

work but not at home yet. Anyway -- here are some pasta sauces Patricia

requested. Some include the pasta in the recipe. Some of these were posted by

Risa before on mc-recipe and maybe this list too. I didn't think she would mind

my sharing in response to a request. Thanks, Risa!

 

 

* Exported from MasterCook *

 

Pasta Marinara

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes National Pasta Association

Pasta Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Spaghetti or Linguine -- uncooked

2 28-ounce cans peeled plum tomatoes

3 teaspoons olive oil

OR

3 teaspoons vegetable oil

5 teaspoons finely minced garlic

2 6-ounce cans tomato paste

2 1/2 teaspoons dried oregano -- crumbled

Salt and pepper -- to taste

2/3 cup minced fresh parsley

 

Prepare pasta according to package directions; drain.

Purée the tomatoes in a blender or food processor. In a medium saucepan, heat

the oil, and add the garlic. Sauté the garlic, stirring it for 15 seconds (do

not let it brown). Add the puréed tomatoes, tomato paste, oregano, salt and

pepper. Bring the sauce to a boil, reduce the heat and simmer the sauce for 20

minutes. Remove the sauce from the heat and stir in the parsley. Pour over

pasta.

 

Source:

" National Pasta Association "

S(Internet address):

" http://ilovepasta.org/ "

 

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Per serving: 608 Calories (kcal); 6g Total Fat; (9% calories from fat); 22g

Protein; 121g Carbohydrate; 0mg Cholesterol; 1274mg Sodium

Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 1405 2470 986 0 2130706543 20130 0 0 0 0

 

 

* Exported from MasterCook *

 

Pasta with A Special Marinara Sauce

 

Recipe By :Garlic, Garlic, Garlic by Linda & Fred Griffith

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lb dried pasta -- such as penne

THE SAUCE

2 tbsp extra-virgin olive oil

2 tbsp unsalted butter

2 plump cloves garlic -- smashed & minced

1/2 lg onion -- minced

1/2 lg carrot -- scraped & shredded

1 14 oz can italian plum tomatoes -- crushed w/juice

1 tsp dried basil

1/4 tsp dried oregano

1/2 tsp crushed red pepper flakes

2 dashes cayenne pepper

Kosher salt and black pepper -- to taste

1/4 tsp baking soda

 

While making sauce put up a large pasta pot with water in it. Boil the

water. When boiling, add the salt and cook the pasta until al dente( for

penne, it is usually 9 minutes.) Drain.

 

While the pasta is cooking, heat olive oil and the butter in a large,

heavy nonreactive saucepan over medium heat. Add garlic, onions and

carrots, and saute, stirring often, until carrots are soft, 4-6 minutes.

Add tomatoes, basil, oregano, chiles and cayenne. Bring sauce to a boil

and simmer for 20 minutes. Add salt, pepper and baking soda. Blend

thoroughly and serve.

 

 

 

 

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Per serving: 140 Calories (kcal); 13g Total Fat; (78% calories from fat); 1g

Protein; 7g Carbohydrate; 16mg Cholesterol; 91mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0

Other Carbohydrates

 

NOTES : I made 1/3 of the recipe, or close to it. The original recipe

made 2 quarts. I just needed some for the pasta tonight.

 

I also pureed the sauce afterwards because my husband doesn't like

chunky sauces. I still saw chunks of onion after pureeing it. I like

that.

 

I served this with breadsticks (we use Boboli Garlic Breadsticks).

 

RisaG

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Habanero-Chipotle Pasta

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Main Dishes Pasta & Pasta Sauces

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 habenaro chopped fine (more or less to

taste)

1 Chipotle chopped fine

1 chili pepper chopped fine

1 clove garlic chopped fine

1 tb olive oil (approx.)

1 can chunky tomato sauce -- (15 oz)

1 can tomato paste -- (4 oz.)

2 tbsp. sour cream (fat free if you like)

pepper to taste

1 dash coriander

1 bay leaf

8 oz. pasta twists

 

Cook pasta per package directions.

Mix two tbs of tomato sauce with 1 tbs of water set aside, heat the oil in a

med sauce pan, add the garlic and chopped peppers, saute till the peppers are

soft, add the water-tomato sauce combo to the peppers and garlic, let them

simmer for about 4 or 5 minutes, add the tomato sauce and bring up the heat,

add the tomato paste, more or less depending on how much you like tomato, mix

it well, once the stuff gets hot reduce the heat, add the bay leaf and

coriander, cover and let it simmer for at least 1/2 hour, put the sour cream

in a bowl, add the tomato-pepper sauce a little at a time, stirring it in as

you go, until a little over half is mixed in, return it all to the pan with

the rest of the sauce, mix well and heat over low heat till hot.

|

 

 

 

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Per serving: 147 Calories (kcal); 1g Total Fat; (6% calories from fat); 6g

Protein; 34g Carbohydrate; 0mg Cholesterol; 1053mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : NOTES: FROM: efspete

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0