Pasta Sauce: Tomato and Herb Grab Pasta Salsa

[Guest guest]

There are recipes in ghe files to make veg versions or we buy a veg version

Donna

Sent via BlackBerry from T-Mobile

 

 

" padmasanadave " <padmasanadave

 

Fri, 04 Jul 2008 01:23:57

 

Re: Pasta Sauce: Tomato and Herb Grab Pasta Salsa

 

 

I think Worcestershire sauce often contains anchovy, does it not?

 

Padmasanadave

 

" Changing the world, one bite at a time... "

 

 

 

, Chupa Babi <recetta

wrote:

>

> @@@@@

> Tomato and Herb Grab Pasta Salsa

>

> 1/4 cup sliced button mushrooms

> 2 medium tomatoes, peeled, seeded, and coarsely chopped

> 1/4 cup thickly sliced and pitted kalamata olives

> 1/2 cup chopped Vidalia onion

> 2 tablespoons minced jalapeno, serrano, or green Thai chiles

> 1 tablespoon chopped fresh basil, or 1 teaspoon dried

> 1 teaspoon balsamic vinegar

> 1/2 teaspoon Worcestershire sauce

> 1/8 teaspoon dried dill weed

>

>

>

>

>

> Combine all of the ingredients in a large glass bowl, cover, and

allow to marinate at room temperature for 1 to 2 hours.

>

> Cook the pasta until done and drain. Add to the salsa and toss to

coat.

>

> Yield: 2 servings

> Heat Scale: Medium Hot

>

> Source: Nancy’s Fiery Fare: No-Cook Hot Pasta Sauces by Nancy

Gerlach

> Formatted by Chupa Babi: 07.02.08

>

> Mary Jane Wilan developed this recipe for a book she wrote with

Denice Skrepenski titled " Pasta Exotica " (Ten Speed Press.) She

created this salsa sauce one summer evening when she had harvested so

many tomatoes she couldn’t see her kitchen counter anymore. She

serves it over her sun dried tomato/basil pasta, but says it works

well with any shell or rotelle pasta as well. I’ve taken the

liberty to heat up her pasta with the addition of chile.

> -----

>

 

 

 

 

 

 

[Guest guest]

I think Worcestershire sauce often contains anchovy, does it not?

 

Padmasanadave

 

" Changing the world, one bite at a time... "

 

 

 

, Chupa Babi <recetta

wrote:

>

> @@@@@

> Tomato and Herb Grab Pasta Salsa

>

> 1/4 cup sliced button mushrooms

> 2 medium tomatoes, peeled, seeded, and coarsely chopped

> 1/4 cup thickly sliced and pitted kalamata olives

> 1/2 cup chopped Vidalia onion

> 2 tablespoons minced jalapeno, serrano, or green Thai chiles

> 1 tablespoon chopped fresh basil, or 1 teaspoon dried

> 1 teaspoon balsamic vinegar

> 1/2 teaspoon Worcestershire sauce

> 1/8 teaspoon dried dill weed

>

>

>

>

>

> Combine all of the ingredients in a large glass bowl, cover, and

allow to marinate at room temperature for 1 to 2 hours.

>

> Cook the pasta until done and drain. Add to the salsa and toss to

coat.

>

> Yield: 2 servings

> Heat Scale: Medium Hot

>

> Source: Nancy’s Fiery Fare: No-Cook Hot Pasta Sauces by Nancy

Gerlach

> Formatted by Chupa Babi: 07.02.08

>

> Mary Jane Wilan developed this recipe for a book she wrote with

Denice Skrepenski titled " Pasta Exotica " (Ten Speed Press.) She

created this salsa sauce one summer evening when she had harvested so

many tomatoes she couldn’t see her kitchen counter anymore. She

serves it over her sun dried tomato/basil pasta, but says it works

well with any shell or rotelle pasta as well. I’ve taken the

liberty to heat up her pasta with the addition of chile.

> -----

>

[Guest guest]

Yes, unless you buy a Vegetarian Worcestershire. It's hard to find, but

I found it at Rainbow Grocery. You can also make your own

worcestershire sauce. We have at least one recipe in our files. :-)

 

Sharon

 

padmasanadave wrote:

> I think Worcestershire sauce often contains anchovy, does it not?

>

> Padmasanadave

[Guest guest]

Here's the Worcestershire sauce from our files:

http://f1.grp.fs.com/v1/IIRtSNFg4Dw7-DCOPjY2u-rSDjmHusfvMbIy_UZEAemiUl-uyFv\

nh437xDpaIMAQ-vTsrrT2ff2RlZoESFTp-31tOrzBGA/%2ARecipes/Sauces%2C%20Marinades%2C%\

20Gravies%2C%20Pesto%20%26%20Condiments/Worcestershire%20Sauce

 

(It's under Sauces, Marinades, Gravies, Pestos & Condiments.)

 

Sharon