Best Homemade Pasta Sauces
Delicious Pasta Sauces Tonight
True Comfort Food. I want to share many of the great pasta sauce recipes that I have collected, refined, and cooked through the years. You may find one that you love. You can refine and tweak it for your family, and make a recipe that becomes a family tradition. One that your family, children, and grandchildren will pass down through the generations.
I have always enjoyed cooking! Even if you do not like to cook as much as I do, you no doubt probably truly enjoy eating a really delicious pasta meal. I really enjoy making pasta sauces, but I especially love eating them! If you love pasta sauces as much as I do, you will definitely want to try these sauces. They will not disappoint you.
Recipe Collection of Great Pasta Sauces
"PHOTO: MASON F."
Try these different sauces, then maybe even tweak them, to make them your family favorites
1. Fresh Tomato Pasta Uncooked - This is a yummy, summer time treat
2. Colorful Fresh Tomato and Veggie Pasta
3. Spaghetti Sauce- A family recipe
4. Marinara Sauce - A Classic Sauce
5. Meatballs with Marinara Sauce
6. Marinara with Italian Sausage and Peppers
7. Basic Alfredo Sauce
8. Alfredo Sauce with Shrimp
9. Alfredo sauce with Chicken and Broccoli
10. White Clam Sauce
11. Pesto Sauce
12. Easy Delicious Spaghetti
Uncooked - Fresh Summer Tomato Sauce
Use the freshest, sweetest, summer tomatoes that you can find for this sauce.
Also, use fresh basil, parsley, and a good quality extra virgin olive oil.
This will assure that you end up with a great tasting sauce.
It is always a good idea to try a recipe, before serving it to company.
But, when you do serve this one to "company" expect to get requests for this easy delicious recipe !
- 8 - 10 medium size ripe Tomatoes-chopped - as small as possible
- 2 - 4 fresh garlic cloves (minced)
- 2 Tablespoons fresh parsley (chopped)
- 2 -3 Tablespoons fresh basil (chopped)
- 1/4 - 1/2 cup of extra virgin olive oil
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon red or black pepper (to taste)
- Prepare pasta according to package directions. Save 1/2 cup pasta cooking water
- Drain pasta. Immediately pour pasta back into pasta cooking pot. Add the saved pasta water, 1/2 tsp. salt, and 1/4 tsp garlic powder, and 1 Tbs.olive oil. Blend together.
- Add tomato mixture to pasta, blend all together.
- Taste, add more salt and pepper, if needed.
- Serve in a beautiful pasta bowl,
- along with a loaf of crusty warm bread, for dipping in the juices !
- You can also allow the tomato mixture to marinate up to 2 or 3 hours, before eating, giving time for flavors to blend, if time allows
- I always cook my pasta al dente.
- I find this recipe is best with either regular or thin spaghetti noodles, or angel hair pasta. But, try whatever you like best
- Depending on the appetite, using approximately 2 medium tomatoes per person, usually works well.
- If the tomatoes you are using are not as sweet as they could be, and you feel that something is missing,
- try, blending in 1 teaspoon to 1 Tablespoon of red wine vinegar, apple cider vinegar,or a little fresh lemon juice, to give it some "oomph".
- You can drizzle a little more olive oil over finished tomato pasta mixture, to add a little more flavor.
- I usually prefer "no" grated cheese, or a "very small" amount, because It can sometimes over power the other great flavors.
- But, If you do use any cheese, I recommend using Freshly Grated Parmesan Cheese.
Large Pasta Serving Bowl - Perfect For Company or Special Dinner
When serving your pasta for company, a pasta serving bowl will definitely make a memorable presentation.
After straining, pour pasta into bowl, Spoon approximately 1/2 cup sauce onto center top of pasta.
Add a few meatballs,or sausage on top of sauce (if you have some made).
Get ready for a few oohs and ahs!
Classic White, perfect for everything
Great Pasta Sauces Need Great Ingredients - PHOTO: JILL CLARDY
Best Quality Pasta Sauces
Foe the best tasting sauces use fresh good quality ingredients
1. Extra Virgin Olive Oil
2. Fresh Garlic
3. Freshly Grated cheese
4. Fresh herbs when recipe calls for them (if possible)
5. Use the pasta your accustomed
to using with these recipes.
Homemade, store bought, regular or whole grain.
If you have not tried whole grain pasta, but would like to try to eat healthier.
I Suggest to you....
Begin by using half white, and half whole grain.
Or, begin with smaller amounts, and work your way up to the perfect
balance for you and your family.
It has been proven that whole grains help to stabilize blood sugar,
and increase better digestion.
Colorful Fresh Tomatoes and Veggies - Serve With Pasta......So Delicous
- 5 Ripe Red Tomatoes - Chopped
- 3 Yellow Tomatoes - (Can replace with Red)
- 1 Small Orange pepper - Chopped
- 1/2 cup Raw Onion - chopped (Red or White or Yellow)
- 10 Green or Black Olives or 5 of each - sliced,or chopped
- 1/2 cup Olive Oil
- 1 Tablespoon Fresh Lemon Juice
- 1 teaspoon Apple Cider or Red Wine Vinegar
- 1/2 teaspoon Salt - to taste
- 1/4 teaspoon black or red pepper
- Mix all ingredients together.
- Allow vegetables to marinate from a few minutes, to a few hours.
- During the last few minutes of marinating.
- Boil water for pasta.
- Cook pasta according to directions. Drain pasta.
- Immediately put pasta back into cooking pot.
- Add tomato mixture. Blend together.
- Let sit a few minutes and blend again.
- Serve with warm French or Italian bread.
- Angel hair pasta is a great choice for this one,
- but you may prefer:
- Vermicelli, Spaghetti, small shells, etc.
- I don't prefer the "chunky" pasta noodles with this sauce.
- But, use what you enjoy!
- Also, may add small cubes of mozzerella cheese.
Test Kitchen Voted As "Favorite Brand" - TUTTOROSSO
"Photo: Joe Cascio"
When making cooked tomato sauces, I normally use store bought canned tomato products. I have used "Tuttorosso" brand for years without knowing the American's TEST KITCHEN'S opinion. But, don't use this brand exclusively. I'm a bargain shopper.
So, if another brand, that I have used and like, is a better price, I will use that one.
You can also combine the brands. Or, just use the brands your family likes best:)
Another popular brand that is more expensive, but highly recommended is San Marzano.
Tools For Making Great Pasta Sauce - Helpful Tools
If you are not using gadgets that making cooking easier, then make sure that you try to add some of these to make the job more enjoyable.
Spaghetti Sauce - A Family Recipe - - - A sixty plus year recipe
This is a recipe that our whole family makes
But, just like all recipes, each person makes it slightly different.
I tweaked this recipe, by sometimes adding Italian Sausage,
and adding a bit of cinnamon (my Dad would occasionally add cinnamon or ground cloves when he made spaghetti sauce).
Then one time I added a small amount of cumin, and got compliments.
So, I usually add cumin to my sauce.
It is always a good idea though, when trying new ingredients that seem a little strange to you, to remove a small amount of the sauce,
add a very small sprinkle, then taste.
But remember, only after cooking and allowing the ingredients to blend together, will you get the true delicious flavor.
I hope that you will try this sauce, and you may love it as much as we do!
Yummy Spaghetti - "PHOTO: Chu Chee Chin"
Spaghetti Sauce - Ingredients
4 - 6 Italian Sausage (optional)
Fry sausage in frying pan according to package directions until browned, set aside.
You can leave sausage whole, or when using
only 2 or 3 sausages, cut each sausage into
three or four chunks. (before or after cooking)
In 4 -6 quart saucepan, over medium heat:
¼ cup olive oil
1 small green pepper (chopped)
1 medium onion (chopped)
2 - 4 cloves garlic (chopped or minced)
Wilt vegetables, stirring for a few minutes
½ -1 lb. Ground round hamburger meat
Brown meat, breaking it up as much as
1 Tablespoon dried oregano
1 teaspoon dried basil (or 1TBL. fresh basil)
½ teaspoon cumin powder
¼ teaspoon cinnamon or cloves (optional)
½ each salt and pepper(or red pepper) to taste
Stir all ingredients.
1 - 28 oz. can petite tomatoes (or can- whole tomatoes - chopped)
1 - 28 oz. can crushed tomatoes
1 - 28 oz. can tomato sauce
1 - 6 oz can tomato paste (optional) for a thicker sauce
1/2 cup red or white wine (optional, but makes a good sauce)
1 - Tablespoon Butter
Blend all of the ingredients together.
Cook on medium to medium high for 3 -5 minutes.
Once it begins to simmer, stir again, turn down the heat to medium low.
I put the lid on my sauce pan to retain vitamins. Always keep a close eye on
your sauce, and stir occasionally to keep sauce from sticking to bottom of pan.
Cook this sauce from 1-3 hours, for best flavor.
Flavor does improve as it cooks.
Add 1 tablespoon of butter when sauce is finished cooking, right before serving.
Serve sauce over your favorite hot cooked pasta, or
Serve it over homemade or frozen store bought ravioli.
If you prefer rice, it is great on rice, also.
Tomato paste is only necessary, if you don't have time to cook your sauce
for a couple of hours, also, paste can be added if you prefer a thicker sauce,
or if you just like tomato paste in your sauce.
Three "secret" ingredients : "Butter, cinnamon, and cumin."
When the sauce is finished, right before serving,
Add: 2 Tablespoons Butter
Using cinnamon or cumin may sound unusual to you, but the amounts are very
small amounts, so they don't over power the sauce. You "may" be pleasantly
If you like mushrooms as I do, they work well in this sauce. Just add them
after browning the meat, or sauté` them in butter, and add them in after the
the meat and tomato products are combined.
If sauce begins to stick to the bottom of the pan, take pot off heat immediately.
With a spoon scoop down and scrape just a small bit off the bottom, if it is not
burned, just stir, scraping the bits off the bottom. Figure out the best heat setting,
for your stove. On my stove, it does best on the very lowest setting.
If you think it may have started to burn, pour it into a clean pot, and continue.
If you have caught it soon enough, you should be just fine.
MARINARA SAUCE - Vegetarian - Perfect For Pasta, Ravioli, or Meatballs - "PHOTO: wEnDaLicious"
Marina Sauce - Ingredients List :
INGREDIENT LIST :
1/4 cup grated onion
2 Tablespoons Butter
2-4 cloves garlic
1 28 oz. can crushed tomatoes
1/2 cup favorite white or red wine (optional)
1-2 Tablespoons fresh basil
1/4 cup virgin olive oil
salt, pepper, or red pepper - to taste
Directions For Sauce:
1. 1/4 cup grated onion
2. 2 Tablespoons butter
3. 2-4 cloves garlic-minced
Put onion and butter into a 4 quart sauce pan over medium heat .
Wilt onion for a few minutes with cover on pan
Add: minced garlic and cook only one or two minutes longer.
The vegetables should be only slightly golden.
4. Add: 1- 28oz. can crushed tomatoes.
Add: 1/2 cup of your favorite white or red wine
(optional, but makes a delightful difference)
The alcohol will burn out within the cooking time
5. Add: 1/2 teaspoon salt and 1/8 teaspoon pepper, or red pepper (to taste). Stir.
Simmer for approximately 5 minutes
6. Add: 1-2 Tablespoons of fresh basil
Simmer another 5 minutes
7. Add: 1/4 cup virgin olive oil. Sir to blend
( Adding the oil at the end helps to retain it's flavor)
Serve over your favorite size spaghetti, or pasta shape.
This is a great sauce for Ravioli.
Serve with fresh grated parmesan cheese ( optional)
When making your marinara sauce, double the recipe.
and freeze in portions that suit your family. When you
have little time, or need a break, you will have a great
sauce for dinner very quickly.
The Marinara Sauce is Vegetarian, and perfectly
delicious as is, but for those of you who like to
try different things....
Try adding fresh sliced mushrooms, 1 minute
after adding the garlic, or
Try adding 2-4 chopped anchovies, a minute
after adding the garlic. This makes an amazing sauce!
Meatballs with Marinara or Spaghetti Sauce - "PHOTO: Cameron Cassan"
Ingredients for 40-50 meatballs - Serves 6-12
"Traditional Meatballs" can be made with any combination of ground meat that you prefer. The ones that work well are ground beef, veal, pork, and turkey. When using pork, combine it half and half with beef,or veal for the best flavor.
I use ground turkey quite often to make meatballs, and find them to be great tasting meatballs. When using turkey or, very lowat ground beef, I add 1 or 2 tablespoons olive oil to add flavor.
Experiment with different meat combinations to find your favorite.
1 small onion (¼ cup) grated
Heat 1 tablespoon butter or olive oil
in skillet over medium heat, cook onion
until wilted, not browned. Let cool while
combining rest of ingredients.
In mixing bowl combine:
2-3 garlic cloves (minced)
2 Tablespoons fresh parsley (chopped), or
1 Tablespoon dried parsley
¼ cup milk or marinara sauce
1 egg (Break egg into one side of bowl
and beat in with fork)
1/2 - 1 cup of dry bread crumbs
Begin with ½ cup , add more if mixture
is to loose
onion that is already cooked
1 teaspoon salt
¼ teaspoon pepper
½ to 3/4 cup either fresh or canned grated parmesan cheese
Mix these ingredients all together
½ pound ground beef
½ pound ground pork
Mix together with fork or hands until
mixture is blended. Shape mixture into
Approximately 1 ½ inch balls.
Heat ½ cup olive oil over medium high
heat. ( You can also use half olive oil and
half vegetable oil.)
Carefully put meatballs into hot oil, do not
overcrowd them. You may need to do a
couple of batches. Fry, turning after about
3 minutes. Cook another couple of minutes.
It is not necessary to over brown them. As
they will finish cooking in the sauce.
These meatballs are perfect for the above
They can also be added to the Spaghetti Sauce.
To make your task of making meatballs for dinner
much easier, it will help if you have some meatballs
already made, and in the freezer. I will sometimes
even make the meatballs earlier in the day,
or even the day before if time permits. And, of
course if you have frozen Marinara Sauce, you
can have a really great pasta meal in 30 minutes,
To bake meatballs in oven - Preheat oven
to 375 degrees. Arrange meatballs close
together on baking sheet. Bake 8 - 10
minutes. Don't over bake. (Honestly,
meatballs taste best when fried, but
this can be quicker, and less fattening.
If you're in a rush, you can omit the onions.
A tool that makes easy work of forming your
meatballs, is a meatball/cookie scoop.
BAKED MEATBALLS IN Sauce - "PHOTO: tracy out west"
Heat Oven to 375 degrees
Place on cookie sheet. (Place meatballs close together if necessary)
Bake approximately 10-12 minutes, until slightly brown.
Add to your favorite sauce, simmer together 5 minutes, or up to 1 hour
Making Pasta Sauces Easier - And Faster
This is the type of scoop that I use. I find that it is much faster than forming them by hand.
COOKING PASTA - No More Sticky Pasta - "PHOTO: Antonio IIardo"
Cook pasta according to directions.
Check the pasta at the "least required" amount of time.
If the directions say 9 to 11 minutes, then check
pasta at "9 minutes".
Just take out one piece, put it in a colander
quickly run cold water over it and taste.
Using the above example, when pasta
has cooked for 9 to 10 minutes, it should
be cooked to the al dente stage.
Pasta is best when cooked al dente.
When pasta is "firm", yet cooked ,it
is ready. Turn off heat.
Always remove 1½ cups "pasta water".
Set the pasta water aside.
Add 1/2 cup pasta water back into pasta cooking pot,
Add: 2 tablespoons olive oil,or butter
1/4 teaspoon salt,
A few shakes of garlic powder.
("NOT" Fresh Garlic for this). This needs to be very subtle.
Immediately pour cooked pasta back
into the seasoned water. Toss the pasta.
This will flavor the pasta, and, also prevents
the pasta from drying and sticking together.
If there is a delay in serving, you can add more
pasta water, reheating the water, before adding.
Kids love pasta this way. Just add a little extra butter,
and or cheese to their serving.
"Also,this is an easy to make pasta "side dish".
The Right Tools Save Time - And make The Job More Enjoyable
Often just having the correct utensils, can make the job much easier and faster.
Italian Sausage, Green Peppers, in Tomato Sauce - "PHOTO: Jim Brickett"
Italian Sausage - INGREDIENTS :
1 pound Italian Sausage
Lightly brown sausage in frying pan
with 1 tablespoon olive oil. Place on
paper towel to drain off some of oil.
¼ cup olive oil + 1 TBS.
2-6 garlic cloves - minced
1-3 green pepper (cut into strips or ½ to 1 inch squares)
1/2 cup red or white wine (optional)
1 28 oz. can crushed tomatoes
1 28 oz. can tomato sauce
2-4 fresh whole basil leaves (optional)
1 teaspoon salt
1/8 teaspoon red or black pepper (to taste)
DIRECTIONS For Sauce
Place 4-6 quart sauce pot over medium heat
¼ olive oil
Stir until wilted, 3 or 4 minutes (do not brown)
Crushed Tomatoes and Tomato Sauce
Basil, salt, and pepper
Stir to blend.
Simmer on very low heat for 1-3 hours
Serve over pasta
I don't usually add mushrooms to this sauce. I love the
combination of just green peppers, sausage, and the
tomato sauce. But,if desired sauté some small whole
or sliced mushrooms when wilting the green peppers.
Sausage with Rotini Pasta - YUM - "PHOTO: The Marmot"
Basic Alfredo Sauce - "photo: Darktek 13"
Basic Alfredo Sauce ---serves 4-6 - Ingredients :
1/2 cup (1 stick) butter (cut into pieces)
1 clove minced garlic (optional)
1 cup heavy cream (whipping cream)
1 1/4 cup light cream (half and half)
½ teaspoon salt
1 ¼ cups fresh- finely grated Parmesan
In medium saucepan, over medium heat, melt
butter in pan
minced garlic, sauté 2 minutes
(do not brown butter or garlic)
Slowly add, and whisk in heavy cream, and then light cream
½ teaspoon salt
Increase heat slightly, using a whisk, stir constantly
as sauce comes to a simmer (keeping temperature under 180 degrees).
Lower heat if necessary, allowing sauce to slightly thicken.
Continue to simmer 3 - 5 minutes.
Remove from heat.
Room temperature, grated parmesan cheese
Stir until cheese melts ( another 1-2 minutes)
Immediately add sauce to hot pasta in pan, mix gently,
or pour sauce over individual plated pasta.
Serve with fresh grated parmesan and
freshly ground black pepper
Alfredo sauces will have less chance of separating or curdling if you,
Do not allow sauce to boil-
remove from heat if temperature goes above 180 degrees-
Higher fat content will help sauce to bind together better
So lower fat versions will need extra care-
This is a quick sauce so it is best to stay with it and the
Use of a whisk will greatly improve chances of a smooth sauce.
SHRIMP ALFREDO.......For Seafood Lovers ! - "PHOTO: PILLOWHEAD"
Shrimp Alfredo - Ingredients :
1 pound medium size shrimp (peeled, rinsed and patted dry)
2 Tablespoons butter
1 clove garlic (gently smashed with flat side of knife)
¼ teaspoon salt
1 recipe for Basic Alfredo Sauce (above)
Begin by boiling water for pasta.
Cook 1 pound pasta to al dente. Drain
and pour pasta immediately back
into cooking pot, place lid on pot
to keep pasta warm.
Place frying pan over medium high heat with
1 Tablespoon butter, and 1 Tablespoon of light olive oil,
along with smashed garlic and salt.
Stir garlic around to flavor butter and oil.
shrimp to hot pan.
Keep shrimp from touching.
Cook approximately 2 minutes per side, depending on size of shrimp.
Cook until pink and opaque.
(You may need to do a couple of batches).
Don't overcook, or shrimp will be dry!
Remove shrimp from pan,(discard garlic, or save for another use),
and add shrimp to pasta pot along with already drained pasta.
Now make the "Basic Alfredo Sauce."(above recipe)
Pour sauce over cooked shrimp and
pasta. Gently combine altogether.
Serve with freshly grated black pepper.
Always save out a little pasta water, when
cooking any pasta.
Adding ¼ -½ cup of the cooking water can easily un-stick, any stuck together pasta.
It will also thin out a sauce that is to thick.
Pasta water works very well at thinning Alfredo sauce. If for some reason, your sauce
had to sit a few minutes before serving,
just add a little pasta water to thin it back
to normal consistency.
ALFREDO with Chicken and Broccoli - "Photo: mroach"
ALFREDO with CHICKEN and BROCCOLI - INGREDIENTS :
1 pound pasta
½ pound broccoli florets
½ pound- or 2 chicken breast- each breast cut in half
¼ teaspoon salt - dash of pepper
2 Tablespoons olive oil and
1 Tablespoon butter
1 recipe of "Basic Alfredo Sauce"
Season chicken with salt and pepper.
Melt butter with oil over medium heat.
Add chicken to pan and cook 2 minutes.
Turn and cook 2-3 minutes longer, or until
cooked through, but juicy.
Cube chicken - set aside.
Cook pasta according to directions. Adding
broccoli during last 4 - 5 minutes of cooking.
"Basic Alfredo Sauce" (recipe above)
pasta and broccoli.
Blend sauce, chicken, pasta and broccoli.
Serve with freshly grated cheese, and black pepper.
Check for enough salt.
Take a quick taste before serving the first time,
as it does depend on how salty you make the
pasta cooking water, and also how salty the
grated cheese is.
Adding the broccoli to the pasta while it is cooking,
(during the last 4 to 5 minutes) can save time, but
this will not work when using angel hair pasta,
which usually only cooks for 3 minutes.
Some recipes call for serving with freshly grated lemon peel,
instead of "grated parmesan".
But, I suggest, when ever you are trying something new, always try
new or unfamiliar ingredients, on a small portion, before possibly
ruining your recipe.
WHITE CLAM SAUCE - PHOTO:Mamoritai
White Clam Sauce - Ingredients :
¼ cup olive oil
4 garlic cloves
1/4 cup grated onion (optional)
1 Tablespoon fresh basil - chopped
or, 1 teaspoon dried basil
1/3 cup fresh parsley - chopped
or, 2 Tablespoons dried parsley
1/2 cup dry white wine or,
2 - 6.5 ounce cans chopped
or minced clams
¼ teaspoon salt
¼ teaspoon black or red pepper
1 pound hot cooked pasta,
such as Linguine, spaghetti,
angel hair pasta, etc.
This is one of the easiest sauces
to put together if all prep work
is done before you start to cook.
(Have all ingredients prepared,
and ready to add to pan. Have
cans opened, before you begin).
1. Heat oil in large skillet over
Onion, cook and stir a few
Garlic, basil, and parsley. Cook
And stir another few minutes.
As soon as it looks just right,
(Try to not brown the garlic)
1/2 cup wine or chicken broth
2 cans clams with liquid
¼ teaspoon salt
¼ teaspoon black or red pepper
Simmer 3 to 5 minutes
1-2 Tablespoons butter, and/or
1-2 Tablespoon olive oil. Stir
1 pound Hot Pasta.
Linguine, Spaghetti, or Angel Hair
Serve immediately with fresh
grated Parmesan cheese
When using can clams, I prefer minced clams
Always test for salt, add more
After adding pasta, if it seems that there is to
much liquid. Just place lid on pan a few minutes.
Stir again and serve.
Pasta absorbs liquid quickly.
Now, if the opposite happens-
Just add a little reserved pasta
If you prefer, use 2 dozen Hard
Shell clams (such as littlenecks).
Clean, open, chop them into
pieces, reserving clam liquid.
Strain clam liquid before adding.
PESTO SAUCE - "PHOTO: Shan Sayne"
PESTO and PASTA - "PHOTO: Katrin Morenz"
PESTO and PASTA - "PHOTO": Katrin Morenz
- 2 Cups Packed Fresh Basil
- 1 ¼ Cups Olive Oil - + 1 TBS..
- 2 Cloves Garlic
- 3 Tablespoons - Pine Nuts or Walnuts - lightly toasted
- 3/4 Cup Grated Parmesan
- ½ teaspoon Salt
- 1 Pound Hot Cooked Pasta -Such as Fettuccine
- To toast nuts, heat 1 Tablespoon oil over medium heat.
- .Add nuts to pan, shaking or stir continuously until golden brown. This will take 1 - 5 minutes, (depending on the stove).
- Place in a food processor or blender: Basil Garlic Toasted nuts Salt
- Add the cheeses and final ¼ cup of olive, creating a creamy paste. If not creamy Add a little more olive oil. Taste, add more salt if needed Blend I cup Pesto Sauce with Hot cooked pasta.
- ¼ cup of olive, creating a creamy paste. If not creamy Add a little more olive oil. Taste, add more salt if needed Blend I cup Pesto Sauce with Hot cooked pasta.
- When blended, If Pesto and Pasta don't seem creamy enough, add small amounts of pasta cooking water, until Pesto lightly covers pasta.
- Freeze any leftover Pesto for up to a few months.
Chunky Pesto Pasta
NO COOK Vegetarian SPAGHETTI - SO EASY - "Surprisingly Delicious"
INGREDIENTS: Serves: 2-3
1/3 fresh parsley - chopped
1/2 cup black olives - chopped
1/2 cup pimentos - chopped
2/3 cups walnuts - chopped
1 teaspoon dried basil, or
1 Tablespoon fresh - chopped
2-3 Tablespoons olive oil
2 cloves garlic - minced or thinly sliced
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound hot cooked pasta
Cook and drain pasta.
Pour pasta back into pot, along
with ¼ cup pasta cooking water.
Cover pot to keep pasta warm.
Chop parsley, black olives,
Pimentos, and walnuts.
1 teaspoon dried, or
1 tablespoon fresh basil
salt and pepper
Blend ingredients. Set aside.
Cook garlic 1-2 minutes, or
Until just slightly golden.
Remove from heat.
Pour pasta into skillet.
Mixing garlic, oil, and
Pour above mixture
over pasta. Toss again.
Serve as a side dish, or
serve with bread and
salad for a fabulous meatless meal.