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Can I Use Pasta Sauce Instead Of Tomato Basil Recipe - Yahoo Recipe Search
Food52Delicate angel hair pasta tossed in a velvety-smooth tomato cream sauce with a flurry of grated Parmesan and Thai basil is the kind of meal that makes you wonder how something so easy can taste so unbelievably good. Thai basil is fresh and peppery against the lush sauce. Just a half a cup of light cream is all that's needed for a luxurious texture. The brightness of the tomatoes shine through the mellow cream. There's a classic balance of flavors, each one holding its own special place in the dish. The inspiration for this sauce came from Pioneer Woman's creamy tomato sauce. I used her suggestion of canned tomato sauce instead of canned plum tomatoes or canned whole peeled tomatoes. Tomato sauce has more body than the other choices which is a good thing here. From there, I veered off in my own direction. I decided on using light cream instead of heavy cream which most recipes suggest. A half cup of light cream is all that's needed for a luscious sauce that's neither too rich nor too heavy. The wine adds another layer of flavor that I love but you can leave it out with good results. Thai basil gives this simple, voluptuous pasta dish a unique, lively kick. Regular basil would be just fine too.Food52Recipe Cook Macaroni 1. Heat 3 cups of water and ½ a teaspoon of salt in a saucepan or pot. Bring to a boil. boiling water in a saucepan 2. Add 1 heaped cup (125g) of macaroni or elbow macaroni to the saucepan or pot. 1 cup of macaroni in boiling water 3. Stir with a fork. macaroni and salted water in a saucepan 4. Cook macaroni on a medium to high heat. macaroni cooking 5. Cook macaroni until they are al dente. This means that it should not be too soft and should have bite. macaroni with bite 6. Drain the water and set the cooked macaroni aside. cooked macaroni Cook Vegetables 7. Heat 2 tablespoons of oil in a pan. Lower the heat, add ½ a teaspoon of minced or finely chopped garlic. Alternatively, you can add ½ a teaspoon of ginger paste or ginger-garlic paste instead. minced garlic and oil in a pan 8. Sauté on a low heat for some seconds, until the garlic is light brown or until the raw aroma goes away. garlic cooking in oil 9. Next add ⅓ cup of finely chopped onions. chopped onion, garlic and oil in a pan 10. Mix well and sauté onions on a medium to low heat. Stir often. stirred onions, garlic and oil in a pan 11. Sauté until the onions soften and turn translucent. onions cooked until translucent 12. Next add 1 cup of finely chopped tomatoes. onions, garlic, tomatoes and oil in a pan 13. Mix well. tomatoes, onions, garlic and oil mixed in a pan 14. Cover the pan with a lid and check from time to time. tomatoes, onions, garlic and oil with a lid 15. Cook tomatoes on a low to medium heat until they soften and become pulpy. Then sauté without a lid for a few minutes until you see oil separating from the sides of the onion tomato mixture. soften pulpy tomatoes 16. Add the below listed spices one by one: ¼ teaspoon black pepper powder ¼ teaspoon turmeric powder (ground turmeric) ¼ teaspoon garam masala powder ½ teaspoon Kashmiri red chilli powder or paprika ½ teaspoon coriander powder (ground coriander) ½ teaspoon cumin powder (ground cumin) spices, tomatoes, onions, garlic and oil in a pan 17. Mix and sauté the spices powders for a few seconds until you smell a nice aroma. tomatoes mixed with spices 18. Next, add 1.25 to 1.5 cups of mixed vegetables and ¼ cup of green peas. I added baby corn, carrots, green beans, potatoes, capsicum and green peas. Some other great vegetable options are cauliflower or broccoli florets. Feel free to add any other veggies of your choice. Do chop the veggies in small cubes, so that they cook quickly. Baby corn, carrots, green beans, potatoes, capsicum and green peas 19. Season with salt to taste. Baby corn, carrots, green beans, potatoes, capsicum, green peas and salt 20. Mix well. vegetables mixed with salt 21. Pour 1 cup of water into the veggie mix. veggie mix and water 22. Mix again. veggies mixed with water 23. Cover the pan with a lid. vegetables and water in a saucepan covered with a lid 24. Simmer on a low to medium heat until the vegetables are fork tender and cooked well. There should be a bit of curry sauce or gravy sauce in the veggie mixture – about 2 to 3 tablespoons. Do check from time to time when the vegetables are cooking, to make sure the mixture does not burn. Add more water if necessary. simmered vegetables Make Macaroni Pasta 25. Once the vegetables are cooked and tender, add the cooked macaroni to the saucepan. There should be some curry sauce in the vegetable mixture, about 2 to 3 tablespoons. macaroni 26. Mix well. macaroni and cooked vegetables 27. Simmer macaroni and vegetables on a low to medium-low heat for a few more minutes until all the curry sauce is absorbed or very little is left behind. Stir gently occasionally or from time to time. cooked macaroni and vegetables 28. Finally add 1 teaspoon of mixed dry herbs (basil, thyme, oregano, parsley) and a few pinches of red chilli flakes. Feel free to add any dried herbs of your choice. For example, add Italian herbs, Italian seasoning or fresh herbs. dried herbs 29. Mix again, taste and adjust the seasoning if necessary. macaroni, vegetables and dried herbs. 30. Serve Indian style Macaroni Pasta hot or warm. Top with grated cheddar, vegetarian parmesan cheese or cream before serving. Garnish pasta with finely chopped coriander leaves, parsley or any fresh herb of your choice. Additionally, you can sprinkle chili flakes on top too. Indian style macaroni pasta in a bowl on a red checkered napkin with fork at right side. Expert Tips Vegetables: This macaroni is adaptable and can be loaded with any vegetables of your choice. Add baby corn, carrots, green beans, potatoes, capsicum, green peas, broccoli or cauliflower. If you are not in the mood for vegetables then feel free to skip them all together. The macaroni will taste just as delicious plain! Vegan macaroni: As is, this Indian style macaroni is vegan, but you can add some plant based cream or cheese to it. Pasta: My go-to pasta of choice is elbow pasta but feel free to use fussili, penne, spaghetti or rigatoni instead if you don’t have elbow pasta. Follow the same recipe steps to make this mouth-watering pasta dish. Tomatoes: Go for ripe, red, juicy and sweet tomatoes for this recipe. Make sure the tomatoes are diced evenly before adding them to the saucepan and cook them on a low to medium heat until they become soft and pulpy. Herbs: Adding herbs really lifts the flavors in this dish. I like to add a dried herb mixture that includes basil, thyme, oregano, parsley. Alternatively, you can add fresh herbs, or any other dried herbs of your choice.Food52I am probably going to get a reputation on food52 as a cook who only makes pasta! But when this contest was announced, I knew that I wanted to submit this dish. This pasta has many cherished memories associated with it. It has been the centerpiece of my family's Christmas Eve Feast of the Seven Fishes dinner for as long as I can remember. As a child, I remember having Christmas Eve dinner at my grandparents' house. These were huge, chaotic, festive affairs with about thirty family members -- aunts, uncles and cousins. We usually did not have literally seven fishes, but dinner always included two kinds of baccala (cod). One was dried cod that was turned into a salad dressed with olive oil; the other was fresh cod, baked in the oven. There were always fried smelts and anchovies. And occasionally there would even be octopus. But the highlight of the dinner (at least for me) was the pasta with squid sauce. Of course, my grandmother always served the tentacles as well as the rings, which some of my cousins found rather disgusting. They would eat sugar and butter sandwiches instead, but that's another story. Now that I have grown up and moved away, our Christmas Eve dinners are more intimate affairs. But I still make this pasta every Christmas Eve for my family. Now, it gives me great pleasure to see my six-year-old daughter embrace this dish just as I did, so many years ago. She calls this recipe Spaghetti with Rings (because of the shape the squid is cut into). So that's what we call this dish now. The spirit of this dish is very much what my great-grandmother and my grandmother would have made. But I have tinkered a bit with the recipe ingredients and techniques. First of all, I strongly recommend splurging on San Marzano tomatoes. Because this is such a quick-cooking sauce, you want the best tomato flavor that you can possibly get. My ancestors would not have used shellfish in this dish, but I love the addition of them. Now that I live in the Pacific Northwest, I use local clams, but mussels are also a nice choice. I cook the squid for far less time than my grandmother would have. She was an excellent cook, but as my father often said, her squid was a bit too rubbery. To get the optimum basil and garlic flavor into this delicate sauce, I have adapted a technique that NYC chef Andrew Carmellini uses in his excellent cookbook, Urban Italian. Basically, you infuse olive oil with garlic and basil and add it to the sauce at the end of the cooking time rather than at the beginning. It adds a really wonderful layer of flavor to the sauce. And while I know that most foodies frown on putting cheese on a pasta sauce that contains fish, my family has always garnished this dish with Pecorino Romano, and I continue to do so too. However, purists could make breadcrumbs out of stale bread, toast the bread crumbs and a little bit of salt in some warm olive oil, and use the breadcrumbs as a garnish for this pasta.Food.comThis comes from a Pam Anderson recipe. I love creamy pastas like alfredos, etc... but don't like all the fat. This recipe is a great solution. By using 2 percent evaporated milk, instead of heavy cream, the fat content is cut considerably. The flavor and consistency is still wonderful, in my opinion. I love this recipe because: it's lower in fat; you can use left-over chicken (or cooked rotisserie chicken); cooking the broccoli in the same pot as the pasta saves an extra pot to wash, it's an easy one-dish meal! There are many variations you could try with this recipe, too. Notes: 1.this recipe calls for diced tomatoes - if you'd prefer a more traditional alfredo-type sauce, I think you could probably omit the tomatoes and it would be just fine. 2. Also, if you like your pasta spicier you could add more red pepper flakes than the amount called for. 3. I find it very helpful to have all my ingredients prepped/chopped and ready before I start cooking - especially for this recipe. 4. Make sure you reserve about a cup of the pasta cooking water - it helps to thin out the finished product, if necessary. Have fun and enjoy!Food52I used Martha Stewart's One-Pan Pasta recipe and adapted it for a quick take on Marcella Hazan's famous tomato sauce. Both recipes are favorites of mine so I decided to see if they would work together! I scaled up Martha's recipe a bit as most boxes of pasta are 16 oz not 12. I used canned tomatoes instead of fresh and replaced the olive oil with butter, the magic ingredient in Marcella Hazan's sauce. Replacing a portion of the water with wine adds a little depth but I suspect it would be fine without it. Be generous with the cheese as it really makes the dish come together! Basil is a nice addition but not necessary, making this something that can be made entirely with pantry staples.AllrecipesAnti-meat pasta dish, which makes your tastebuds feel alive with the great combined flavors of sun dried tomatoes, olive oil, red pepper and pesto sauce. My husband and I came up with this recipe about two years ago playing around in the kitchen one day. Ever since then it has been our family's favorite. Garnish each dish with red pepper or Parmesan cheese to your taste. Instead of making your own pesto you can use 1/2 bottle of pre-made pesto from the grocery store.Mar 23, 2020 · Step 1. Combine all of the following in a medium saucepan: Two 15-oz. cans tomato sauce. 2 tsp sugar. 1 tsp each oregano, Italian seasoning, salt and pepper. 1/2 tsp each onion powder and garlic powder. Step 2. Bring to a boil over medium-high heat, then simmer over medium-low heat for 20 minutes. Stir occasionally.
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Mar 3, 2022 · Step 2: Deglaze the pan with red wine and let it cook for about 5 minutes. Step 3: Pour in the can of tomatoes and the remaining ingredients. Step 4: Simmer on low for 45 minutes to 1 hour. Step 5: Use an immersion blender to smooth out the sauce slightly and blend the veggies into the sauce.
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- Oregano. If you’re preparing a dish with Mediterranean flavors, like this Italian-style panzanella or Greek paximadia bread salad, you can swap in equal parts fresh oregano for basil.
- Parsley. Fresh parsley is an easy, 1:1 swap for fresh basil in an array of recipes. Because parsley and basil have different flavor profiles, however, this substitution works best in recipes that call for a relatively small amount of fresh basil, such as this air-fryer chicken Parmesan, as opposed to dishes where basil plays a starring role, like creamy corn and basil orzotto.
- Spinach. Spinach, particularly baby spinach, can be a great substitute for basil in dishes where the herb would be served raw, like pesto or Caprese salads.
- Dried Basil. If you’re out of fresh basil but blessed with a fully stocked spice cabinet, you can substitute dried basil for fresh. Keep in mind, dried spices lose their potency over time, so, before you sprinkle it on, sniff and taste your dried basil to make sure it’s still fragrant and flavorful.
Jul 18, 2024 · Simple Pasta Sauce. This is a simple pasta sauce that you can use for more than just spaghetti. Puree this recipe for pizza sauce or a great dipping sauce. I also like to make a variation for bruschetta by omitting the olive oil, using fire-roasted diced tomatoes and simply combining the uncooked ingredients.
Jul 19, 2023 · Turn the heat up to high. Now, add the quality puree (passata) or chopped tomatoes, and quickly cover with the lid for about 30 seconds, until the squirting subsides. Stir with a wooden spoon and lower to a medium heat, or higher. It is important that this sauce is cooked at a fast simmer, as it is cooked briefly.
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Sep 9, 2024 · This. Sauce. This marinara sauce is guaranteed to make your house smell like an Italian grandmother moved in and started cooking for you. This recipe for marinara sauce includes a bit of red wine, garlic, onions, crushed red pepper, Italian herbs, and plenty of fresh basil and parsley. The sauce requires only about 15 minutes of hands-on time, but should simmer for at least 2 hours, even ...
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Aug 16, 2022 · Cook the pasta according to package directions. Add the passata, vegetable broth, sugar, Italian seasoning, salt and pepper to the pan with the onions. Let it simmer over medium heat for 10-15 minutes, while the pasta cooks. When the pasta is done, swirl it around the pan until covered in sauce. Serve with fresh basil.
