Condiments and sauces to top your food

The sauce alone is wonderful thick, creamy, and full of fresh asparagus flavor.  What intrigued me about the recipe is that you cook the asparagus and cut off the tips to save and to toss with the pasta, but you puree the stems with some cream which creates a very subtle yet delicious asparagus sauce.

 

1 Bunch Fresh Asparagus

1/3 Cup Diced Shallots

2 Cloves Garlic, Peeled

1 Tablespoon Olive Oil

1/4 Cup Grated Parmesan Cheese

1 Cup Heavy Cream

Salt & Pepper

500 Grams of Pasta of Choice

Cracked Black Pepper

Toasted Pine Nuts

Grated Lemon Rind

Grated Parmesan Cheese

 

Trim the woody ends off of the asparagus spears and cook them in lightly salted water for about 5 minutes until tender.

Cut off the tips, reserve and set aside, then cut the stems into pieces.

In a saucepan, heat the oil and cook the shallots until they are translucent, about 3 to 4 minutes.

Add the garlic and cook until fragrant.

Add the cream and chopped asparagus stems and heat over a low flame.

Add the grated Parmesan cheese, and use a hand wand to puree the sauce until it is very smooth.

Taste, and season with salt and pepper.

Keep the sauce warm while you cook the pasta.

Drain the pasta, then toss with the sauce and reserved asparagus tips until everything is heated through.

Serve in individual bowls garnished with pine nuts, lemon rind, and black pepper, and pass additional grated Parmesan cheese at the table if desired.

Serves 4-6.

 

A zesty spread that is wonderful on sandwiches of every description.

 

1/2 Cup Briny Green Olives, Pitted

1/2 Cup Kalamata Olives, Pitted

1/2 Roasted Red Pepper

1 Tablespoon Capers, Drained

1 Large Garlic Clove, Peeled

Salt & Pepper

Dash of Red Pepper Flakes

2 to 3 Tablespoons Extra Virgin Olive Oil

 

Place the olives, pepper, capers, and garlic on a cutting board, use a sharp chef’s knife and chop until the mixture is finely chopped.

Place the chopped ingredients into a bowl, season with salt, pepper, and red pepper flakes.

Add enough olive oil to make a chunky sauce or spread.

Store in an airtight container until ready to use.

Serves 8.

 

This is one of those traditional sauce recipes that has been around forever. It is so delicious, that it is often hard to believe how easy it really is to put together. Since all the ingredients come straight out of the pantry, you can make it year round whenever you need to throw something together quickly. 

 

1 1/2 Pounds Canned Pureed Tomatoes (Pomì Are My Favorite)

2 Cloves of Garlic, Minced

1/2 Cup Olive Oil

1/2 Pound Large Black Olives

3 Anchovies

4 Tablespoons Capers

2 Tablespoons Tomato Paste

Salt & Pepper

1/2 Teaspoon Red Pepper Flakes

1 Pound Dried Spaghetti or Pasta of Choice

 

Heat the oil in a medium sauce pan and add the garlic, and cook briefly. Pit the olives and cut into quarters.

Discard the bones from the anchovies and cut into small pieces.

Add the tomatoes to the oil and garlic, and then the olives, anchovies, capers and tomato paste.

Season with salt & pepper and red pepper flakes.

Cook for 15 minutes over medium heat, stirring occasionally.

Use to top spaghetti pasta cooked “al dente”.

Makes Enough Sauce For 1 Pound Pasta.

 

A delicious condiment or sauce that can be used on everything from grilled bread to pasta.

 

1 Cup Sun-Dried Tomatoes

1 Cup Fresh Hot Chili Peppers

1/3 Cup Chopped Fresh Basil or Parsley

3 Garlic Cloves, Peeled

Salt & Pepper

About 1/2 Cup Extra Virgin Olive Oil

 

Throw the tomatoes, half the peppers and oil, basil, garlic, salt, and pepper into a food processor and pulse until finely chopped, adjusting seasonings as needed.

Taste, and add more chili peppers as desired, and as much of the remaining olive oil to make a thick sauce, pulsing just until combined.

Be careful not to overprocess as you want to see the individual ingredients and not puree everything into a smooth paste.

Store in the refrigerator in an airtight container adding a little additional olive oil to cover.

Serves: About 2 Cups.