Pasta Scarpariello (Naples specialty). Pasta w tomato sauce, EVOO, garlic, red pepper flakes, fresh basil, grated smoked cheese, and grated Parmigiano Reggiano.
Do you make your own tomato sauce? If so, could you please share your recipe/method? Looking to enjoy more authentic cuisine.
Yes...I learned from my Italian MIL when I moved to Italy. You can use tomato puree or chopped tomatoes. I buy either canned or in jars, sometimes fresh when it's summer. Roma or San Marzano are the best. Just read the labels and make sure that it's only tomatoes and salt. When I go to the States it's hard to find without peppers and such mixed in. That is not to say you can't have that, but I will give you the recipe for simple sauce.
In a large saucepan pour in EVOO (how much depends on how many people and how many calories they can eat, but I usually cover the bottom of the pan. Heat. Add a large peeled garlic clove sliced in 3 portions. When the garlic starts to turn golden take it out (if you love garlic can leave in). Pour your tomatoes into the hot oil--it will hiss and sputter so stand back and maybe do it over the sink. Stir and add salt if needed, black pepper, and let it simmer. Taste. If the sauce is bitter add a little sugar (this is what my MIL did). I simmer my sauce around 10 to 15 min.
When you've boiled your pasta al dente (firm not gluey or mushy) and drained in a colander, dump it in a big bowl or I put it back in the pot I boiled it in and quickly pour on the hot sauce---enough to coat the pasta well, but not drown it. Mix and add freshly chopped basil. In my house everyone grabs a large bowl and scoops out the pasta that they want. Then they add freshly grated Parmigiano Reggiano or some like red pepper flakes and add more sauce on top if they want. It's best eaten immediately, but you can micro it to heat up.
This is the basic recipe. Now you can change it up and add what you like--mushrooms, vegetables, bacon, ......
Thai Red Vegetable Curry on a bed of lightly steamed white cabbage. An enormously satisfying plate of food for just 245 cals.
Subbing white cabbage for rice or pasta is something I used to do in my 20s but I fell out of the habit somewhere along the line. I’d forgotten how well it works as a super low calorie foil for full flavoured dishes. 😊
That's one heck of a first post @chunfifi001! It all looks so tasty. Welcome to the MFP forums!
Edit: I ate a LOT of those leaves (the ones underneath the lemon slice) when I was in Japan. What is it called?
Those are perilla leaves.
THANK YOU! All I knew was that it had to be in the mint family but that's kinda hard to explain in a shop or market lol Now I'll know of a few names to use as a reference.
Hubby cooked traditional dutch macaroni with ham and cheese. The sauce technique is actually similar cachio e pepe using a little butter (so not the purist version of cachio e pepe which omits this), pasta water and grated cheese as well as prosciutto cotto. Had that with tomato and basil salad.
Replies
Wholewheat spaghetti with leeks, asparagus, ricotta, parmigiana reggiano, lemon and green olives.
First time cooking with Zaatar. It was really nice
Do you make your own tomato sauce? If so, could you please share your recipe/method? Looking to enjoy more authentic cuisine.
Yes...I learned from my Italian MIL when I moved to Italy. You can use tomato puree or chopped tomatoes. I buy either canned or in jars, sometimes fresh when it's summer. Roma or San Marzano are the best. Just read the labels and make sure that it's only tomatoes and salt. When I go to the States it's hard to find without peppers and such mixed in. That is not to say you can't have that, but I will give you the recipe for simple sauce.
In a large saucepan pour in EVOO (how much depends on how many people and how many calories they can eat, but I usually cover the bottom of the pan. Heat. Add a large peeled garlic clove sliced in 3 portions. When the garlic starts to turn golden take it out (if you love garlic can leave in). Pour your tomatoes into the hot oil--it will hiss and sputter so stand back and maybe do it over the sink. Stir and add salt if needed, black pepper, and let it simmer. Taste. If the sauce is bitter add a little sugar (this is what my MIL did). I simmer my sauce around 10 to 15 min.
When you've boiled your pasta al dente (firm not gluey or mushy) and drained in a colander, dump it in a big bowl or I put it back in the pot I boiled it in and quickly pour on the hot sauce---enough to coat the pasta well, but not drown it. Mix and add freshly chopped basil. In my house everyone grabs a large bowl and scoops out the pasta that they want. Then they add freshly grated Parmigiano Reggiano or some like red pepper flakes and add more sauce on top if they want. It's best eaten immediately, but you can micro it to heat up.
This is the basic recipe. Now you can change it up and add what you like--mushrooms, vegetables, bacon, ......
Edit: I ate a LOT of those leaves (the ones underneath the lemon slice) when I was in Japan. What is it called?
Thai Red Vegetable Curry on a bed of lightly steamed white cabbage. An enormously satisfying plate of food for just 245 cals.
Subbing white cabbage for rice or pasta is something I used to do in my 20s but I fell out of the habit somewhere along the line. I’d forgotten how well it works as a super low calorie foil for full flavoured dishes. 😊
Those are perilla leaves.
THANK YOU! All I knew was that it had to be in the mint family but that's kinda hard to explain in a shop or market lol Now I'll know of a few names to use as a reference.
red pepper flakes and garlic.
Seasons change but meatless Monday game is strong. 50g plant protein right here. Whole plate here less than 500cal.
Chicken katsu curry
Nasi campur - made with leftovers, I love leftovers