Tag: easy recipe

Quick Tomato Sauce

Quick Tomato Sauce

This simple recipe comes from the classic nineteenth-century Italian cookbook, the Artusi. Although it’s a bit more complicated and time-consuming than opening up a jar of sauce, it’s still pretty simple and quick to make. And it’s definitely worth the effort as it creates a very plain, simple tomato sauce that you can use in a variety of dishes.

Quick Tomato Sauce (From the Artusi)

October 15, 2018
: 1 hr
: Easy

It doesn't get any more authentic than this. From a classic nineteenth-century Italian cookbook. It's easy to make and worth the effort.

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Ingredients
  • Tomatoes (About 1 1/2 pounds, preferably Roma or plum tomatoes)
  • Salt and pepper (Just a dash, to taste)
Directions
  • Step 1 Blanch the tomatoes: that means drop them in boiling water for about a minute. This makes it easier to peel them.
  • Step 2 Peel, de-seed and chop them.
  • Step 3 Drop the tomatoes into a pot with just enough water to keep them from sticking to the bottom.
  • Step 4 Simmer the tomatoes until done (About 20 minutes. No more than 30 minutes). Stir occasionally. And add salt and pepper.
  • Step 5 Puree the tomatoes in a blender or food processor.
Marco’s Fuscilli

Marco’s Fuscilli

This is a quick, easy pasta dish I created several years ago (probably 10 or more). It’s an old favorite around the RootsLiving kitchen. I’m not sure why it’s taken so long to make its way to the website. But good things come to those who wait.

Marco's Fuscilli

September 21, 2012
: 4-6
: 5 min
: 15 min
: 20 min
: Easy

This dish takes only about 20 minutes to make: as long as it takes for you to boil a large pot of water and cook the pasta.

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Ingredients
  • Fuscilli (1 pound box)
  • Grape or cherry tomatoes (1 pint, chopped)
  • Fresh oregano (About 1 tablespoon
  • or 1/2 teaspoon if using dried oregano)
  • Dried basil (About 1/2 teaspoon)
  • Wine (A healthy splash, about 1/4 cup. I usually use red wine, but white would be fine too.)
  • Olive oil (About 1/4 cup)
  • Butter (About 1/4 – 1/2 stick)
  • Marinated mozzarella cheese (8 oz. It’s available at most supermarkets.
Directions
  • Step 1 Cook fuscilli in a large pot of salted water. Drain, put in a bowl and add butter, oil (about 1/8 cup), salt and pepper (to taste).
  • Step 2 Chop up tomatoes, put in a small bowl. Add olive oil (about 1/8 cup), salt, pepper, fresh oregano, and a healthy splash of wine. Mix it up.
  • Step 3 Add mozzarella pieces to pasta and stir, letting it melt evenly.
  • Step 4 Pour tomato mixture over fuscilli. Add dried basil and stir. Add salt and pepper if needed. Serve with a salad.