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Pasta sauce recipe?


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#41 The Hot Pepper

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Posted 04 July 2018 - 04:47 PM

Briney pickly olivy little bastards of flavor.

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#42 Grass Snake

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Posted 04 July 2018 - 04:50 PM

Briney pickly olivy little bastards of flavor.

 

sounds good, I enjoy both pickles and olives


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#43 salsalady

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Posted 04 July 2018 - 05:05 PM

capers-

way back in the day, like the middle ages, before THP even existed....Scovie and Chili Juju came over for dinner.  Scovie was making the burger patties.  Thought he was gonna be all cocky and schtuff by asking me for capers to put int the burgers.   Opened the fridge and BLAM!  Big 'ol jar of capers!  He was surprised~~~  :lol: 

 

We also like them in a cream pasta sauce.  Lemon caper linguine and such.


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#44 Grass Snake

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Posted 04 July 2018 - 05:28 PM

Also grape tomato halves simply sauteed with olive oil and basil served with fresh mozz pieces over pasta is very refreshing... and simple.

think I'm going this route for now. Gonna try the garlic butter too


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#45 The Hot Pepper

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Posted 04 July 2018 - 05:32 PM

Nice

It's called pasta pomodoro

https://www.google.c...131.aAKFPTP1jao.

#46 Grass Snake

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Posted 04 July 2018 - 05:46 PM

Nice

It's called pasta pomodoro

https://www.google.c...131.aAKFPTP1jao.

 

What are your thoughts on using butter in

the sauce? 


Edited by Grass Snake, 04 July 2018 - 05:46 PM.

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#47 The Hot Pepper

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Posted 04 July 2018 - 05:49 PM

Good point! Butter adds a silkiness I like but I have a method. I like to boil the pasta, strain it, put it back in the pot it boiled in, add butter, and toss the pasta in it. THEN add the sauce. Why? I don't know I like butter coating before anything else. 



#48 Grass Snake

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Posted 04 July 2018 - 05:54 PM

Salted or unsalted butter? Many people and recipes never specify. I've ruined some meals using the wrong butter, that's why I ask. If you run into a recipe that doesn't specify, do you assume it's salted or not?


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#49 The Hot Pepper

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Posted 04 July 2018 - 05:55 PM

I always buy unsalted

#50 Grass Snake

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Posted 04 July 2018 - 06:24 PM

20180704_182142.jpg

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#51 Grass Snake

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Posted 04 July 2018 - 07:27 PM

Looks better than it taste

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#52 Grass Snake

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Posted 04 July 2018 - 07:40 PM

It had too many seeds and it just wasn't seasoned correctly. I messed up and added all the sauce to the pasta and it came out too dry. It wasn't horrible just poorly executed.. 


Edited by Grass Snake, 04 July 2018 - 07:41 PM.

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#53 Grass Snake

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Posted 04 July 2018 - 07:42 PM

The sauce lacked salt thats for sure. 

 


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#54 Grass Snake

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Posted 04 July 2018 - 07:43 PM

I didn't take any measurments, just eye-balled everything like Bobby Flay would do..


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#55 SavinaRed

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Posted 05 July 2018 - 02:50 PM

Just ate some :)

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#56 The Hot Pepper

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Posted 05 July 2018 - 03:02 PM

Grass Snake I would say your tomato to pasta ratio was off more tomatoes. But looks good.

#57 Grass Snake

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Posted 05 July 2018 - 04:33 PM

Just ate some :)


Looks awesome. Wish mine was more like yours...

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#58 Grass Snake

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Posted 05 July 2018 - 04:41 PM

Grass Snake I would say your tomato to pasta ratio was off more tomatoes. But looks good.


It was....
My wife got up to look for some more sauce after I served her plate. She was disappointed when she realized there was no more sauce. We all ate though it was decent.

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#59 SavinaRed

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Posted 06 July 2018 - 09:33 PM

I didn't take any measurments, just eye-balled everything like Bobby Flay would do..

Same here I just went for it lol and used what I had at home without going to the store for anything. I used 5 different types of tomatoes in the sauce. I also used these herbs from my garden- basil, oregano, lemon thyme and rosemary. Garlic was from a jar and a walla walla onion. I also threw in a fresno pepper that was turning red and sliced it up really thin for a little kick. 



#60 SavinaRed

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Posted 07 July 2018 - 09:52 AM

screw the unsalted butter go with the salt as salt always enhances the flavor of food. 

 

I make a killer pesto almost every weekend during basil harvest :) started last month and will go into October/ Nov. I have 10 plants. 

 

And guess what I always add 1/2 to 1 cube of salted butter to the sauce. Huge difference in taste and texture. And now that I use my Blendtec the sauce never separates like it use to with the olive oil in my ninja. The texture is much more consistent and smooth with the Blendtec and the sauce stays together really well. 






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