Noodles with Tomato Nut Sauce a la Dirk Bach (LV or V)

[Guest guest]

(I tried posting this morning but didnt like me)

 

Dirk's commentary beforehand talks about how nuts can belong to

almost every dish. One of his favorite lunch-restaurants nearby his

office in Köln (Cologne) has a dish similar to this. It's good and

easily variable!

 

1 large onion

2 cloves garlic (in german, they're called garlic toes!)

1 dried peperoncino

2 EL (tbsp) olive oil

butter

200g mixed nuts

400g peeled tomatoes (from a can)

salt

500g rigatoni

pepper

parmesean cheese (fresh) (optional)

 

1. Peel onion and garlic and chop into small cubes. Cut the

peperoncino in half, take the stem and seeds out and chop the pod

into small pieces. Heat olive oil and add onion, garlic, peperoncino

and nuts. Heat.

 

2. Stir under tomatoes with juice and cook the sauce at middle heat

(open) for about 10 min until thickened. Stir.

 

3. While the sauce is cooking, boil a large pot of water with a TL

(tsp) salt, add rigatoni and cook until al dente. Pour noodles into

a bowl.

 

4. Add salt and pepper to the sauce to taste and pour sauce over the

rigatoni. If desired, sprinkle with parmesean cheese.

 

Nut mixes in Germany consist of almonds, pistachios, hazelnuts and

walnuts. But the great thing about this recipe is that it is so

variable-you can change the pasta type or use fresh tomatoes instead

or add spices and I think peanuts might even go well too. Let me

know how you like it!

 

-Katie

[Guest guest]

Thanks for posting this. It sounds fresh, authentic and wonderful. Is a

peperoncino a pale green and small pepper (generally used on pizzas) and

about how many fresh or jarred peppers would work in place of a dried one,

please. I've got plenty of nuts, including smoked almonds. If they aren't

too expensive, I'd like to try pine nuts sometime.

 

Gotta enjoy those pistachios too. Dang, good stuff.

 

On 7/8/05, budgiegirl2003 wrote:

>

> (I tried posting this morning but didnt like me)

>

> Dirk's commentary beforehand talks about how nuts can belong to

> almost every dish. One of his favorite lunch-restaurants nearby his

> office in Köln (Cologne) has a dish similar to this. It's good and

> easily variable!

>

> 1 large onion

> 2 cloves garlic (in german, they're called garlic toes!)

> 1 dried peperoncino

> 2 EL (tbsp) olive oil

> butter

> 200g mixed nuts

> 400g peeled tomatoes (from a can)

> salt

> 500g rigatoni

> pepper

> parmesean cheese (fresh) (optional)

>

> 1. Peel onion and garlic and chop into small cubes. Cut the

> peperoncino in half, take the stem and seeds out and chop the pod

> into small pieces. Heat olive oil and add onion, garlic, peperoncino

> and nuts. Heat.

>

> 2. Stir under tomatoes with juice and cook the sauce at middle heat

> (open) for about 10 min until thickened. Stir.

>

> 3. While the sauce is cooking, boil a large pot of water with a TL

> (tsp) salt, add rigatoni and cook until al dente. Pour noodles into

> a bowl.

>

> 4. Add salt and pepper to the sauce to taste and pour sauce over the

> rigatoni. If desired, sprinkle with parmesean cheese.

>

> Nut mixes in Germany consist of almonds, pistachios, hazelnuts and

> walnuts. But the great thing about this recipe is that it is so

> variable-you can change the pasta type or use fresh tomatoes instead

> or add spices and I think peanuts might even go well too. Let me

> know how you like it!

>

> -Katie

>

>

>

>

>

 

 

 

[Guest guest]

Unfortunately I can't answer your question but I hope someone here

can! That's what I took a peperoncino to be, but I don't know a

wet/dry equivalent.

 

-Katie

 

, subprong <subprong@g...>

wrote:

> Thanks for posting this. It sounds fresh, authentic and wonderful.

Is a

> peperoncino a pale green and small pepper (generally used on

pizzas) and

> about how many fresh or jarred peppers would work in place of a

dried one,

> please. I've got plenty of nuts, including smoked almonds. If they

aren't

> too expensive, I'd like to try pine nuts sometime.

>

> Gotta enjoy those pistachios too. Dang, good stuff.

>

> On 7/8/05, budgiegirl2003 wrote:

> >

> > (I tried posting this morning but didnt like me)

> >

> > Dirk's commentary beforehand talks about how nuts can belong to

> > almost every dish. One of his favorite lunch-restaurants nearby

his

> > office in K?n (Cologne) has a dish similar to this. It's good

and

> > easily variable!

> >

> > 1 large onion

> > 2 cloves garlic (in german, they're called garlic toes!)

> > 1 dried peperoncino

> > 2 EL (tbsp) olive oil

> > butter

> > 200g mixed nuts

> > 400g peeled tomatoes (from a can)

> > salt

> > 500g rigatoni

> > pepper

> > parmesean cheese (fresh) (optional)

> >

> > 1. Peel onion and garlic and chop into small cubes. Cut the

> > peperoncino in half, take the stem and seeds out and chop the

pod

> > into small pieces. Heat olive oil and add onion, garlic,

peperoncino

> > and nuts. Heat.

> >

> > 2. Stir under tomatoes with juice and cook the sauce at middle

heat

> > (open) for about 10 min until thickened. Stir.

> >

> > 3. While the sauce is cooking, boil a large pot of water with a

TL

> > (tsp) salt, add rigatoni and cook until al dente. Pour noodles

into

> > a bowl.

> >

> > 4. Add salt and pepper to the sauce to taste and pour sauce over

the

> > rigatoni. If desired, sprinkle with parmesean cheese.

> >

> > Nut mixes in Germany consist of almonds, pistachios, hazelnuts

and

> > walnuts. But the great thing about this recipe is that it is so

> > variable-you can change the pasta type or use fresh tomatoes

instead

> > or add spices and I think peanuts might even go well too. Let me

> > know how you like it!

> >

> > -Katie

> >

> >

> >

> >

> >

>

>

>

[Guest guest]

Garlic toes! Haven't heard that in years... when I was a kid I

cleaned house for a neighbor of mine who took care of her house and

her dad's... she called the toes too. I think she has German and

Scandinavian blood.

[Guest guest]

I know isn't that cute! I totally giggled when I learned that for the

first time. And there are bunches of other little funny names in German

too. But that one's definitely near the top of the list.

 

die Knoblauchzehe is the german word for anyone whos interested.

 

-Katie

 

, " Amy " <sandpiperhiker>

wrote:

> Garlic toes! Haven't heard that in years... when I was a kid I

> cleaned house for a neighbor of mine who took care of her house and

> her dad's... she called the toes too. I think she has German and

> Scandinavian blood.