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Sauce for pasta seems to be such a controversy
The opposition to white sauce,
or sauce in a jar,


or what have you


Anyway


What do you put on your sketti?

Enclose recipes with your posts, thank you.

Sgetti nada nada.

Puttanesca!

Olive oil, anchovy fillets, garlic, red pepper flakes, kalamata olives, capers, and crushed tomatoes simmered together, added to pasta, and topped with chopped fresh parsley.

Start pasta cooking, then saute cherry tomatoes, red pepper flakes, garlic, and oregano in generous amount of olive oil. While tomatoes are sauteeing, chop fresh parsley and basil. After a few minutes, add cooked sausage, chopped basil, and chopped parsley to pan and saute 3-4 minutes more. Serve over hot spagetti, linguini, or any tubular shaped pasta with plenty of freshly grated parmesan cheese.

PB

Sauced.

Shitloads of basil and garlic.
Olive oil
Tomatoes (cooked beyond recognition)
onion
Salt, sugar and grounded cayenne

serve with fresh basil and grated parmesan

Basil should not be added early in the cooking process, or else all that's left is a green ghost of basil, the flavour doesn't last. Add it when serving.

I agree in general, but being a poor bastard (who lives in a backwater country) I usually can't get my hands on plenty of cheap, good, fresh basil, so usually I have to settle for the dried stuff.

Oh, and another "trick" is that I usually let the pot cook for 1 - 1/2 hours, untill most of the water have boiled out of it and the flavour gets more concentrated. But it depends on what you want to serve it to. For pasta with a large surface you probably want a slightly thinner sauce.

I also do that. Instead of adding basil at the start though, I use dried oregano and fresh basil when serving or dried five minutes before serving.

Hmm.

My experience is that frying the dried herb in oil from the very beginning of the cooking process gets out more flavour. I'll try adding it later and see if that's better.

Nam Tsao";p="874266 wrote:Start pasta cooking, then saute cherry tomatoes, red pepper flakes, garlic, and oregano in generous amount of olive oil. While tomatoes are sauteeing, chop fresh parsley and basil. After a few minutes, add cooked sausage, chopped basil, and chopped parsley to pan and saute 3-4 minutes more. Serve over hot spagetti, linguini, or any tubular shaped pasta with plenty of freshly grated parmesan cheese.

I don't usually cook with large amounts of oil, I add it to the sauce at the end.

Sausage??? You mean veggie, right?

Either or.