I have been on an Indian kick for the past few weeks, which is all good, as it is a delicious and quite healthy cuisine. But it was time for a break and I decided to make pasta over the weekend.
I have refined my technique since I first started making it. Mostly, it's just been little changes here and there, but the latest change is worth mentioning. I have added a bit of semolina flour to the mix, and I am pleased with the results. It gives the dough a little more chew. Instead of using 1-1/2 cups of all-purpose flour, I am using 1 to 1-1/4 cups of AP flour and 1/4 to 1/2 cup semolina flour. I may keep going, adding more semolina in small increments to see what kind of difference it makes. I am also curious to see what it would be like to make an all-semolina pasta. I will keep you posted.
For the sauce, I used what has become my basic easy tomato garlic sauce. I included it in this post for my eggplant casserole, but I think it deserves a post all its own. It's an amazingly easy to make, delicious pasta topping, and it works in casseroles and on pizza as well. You don't have to make your own pasta to enjoy this sauce. And it only takes about 30 minutes to prepare, so it is perfect for those nights when you need something quick and easy that tastes anything but, and I always have the ingredients on hand. You can, too.
Home Cookin Chapter: My Recipes
BASIC TOMATO SAUCEMakes 2-1/2 to 3 cups
2 Tbsp olive oil
6 large garlic cloves, thinly sliced
Salt and freshly ground pepper to taste
1 26-oz box Pomi chopped tomatoes (or 1 28-oz can diced tomatoes)
2 tsp dried thyme
1/2 tsp dried basil
Heat the oil in a large skillet over medium heat. Add the garlic and cook until it just starts to brown. Add the tomatoes, salt, pepper, thyme and basil.
Break the tomatoes down while bringing the mixture to a boil. Reduce the heat and simmer for 20 to 30 minutes, until the liquid has reduced to the desired consistency.
Exported from Home Cookin 6.46 (www.mountain-software.com)