Easy Dried Chile Pasta Sauce #2
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 2 -(up to)
- 1 sm bay leaf
- 3 -(up to)
- 1 stalk celery chopped medium.
- chiles to taste (i use
- 4 tb good olive oil
- 1/2 c whatever fresh herbs are
- lots of garlic chopped fine
- 3 tb red wine vinegar (or
- 1 lb cooked pasta (i use rotilli
- 3 lg tomatoes. (real; fresh,
- 1 sm red onion chopped medium
- Carbohydrate 0.112455 g
- Cholesterol 0 mg
- Fat 54.01254 g
- Fiber 0.0394499988555908 g
- Protein 0.011415 g
- Saturated Fat 7.45974 g
- Serving Size 1 1 Serving (129g)
- Sodium 1.1145 mg
- Sugar 0.0730050011444092 g
- Trans Fat 1.46554500000001 g
- Calories 478 calories
From: JBENZ <jbenz@courant.infi.net> Date: Tue, 23 Jul 1996 05:15:48 -0700 This is a similar thing that I do this time of year...it really only works well with fresh stuff. Its based on a "Cold Pasta Sauce" recipe in "The Romagnolis Table": Mix all the ingredients (cept the pasta) in a container, cover and let sit while you cook the pasta. When thats done, drain and place in large serving disk, pour the other stuff over the top and mix well, grate on some stinky cheese (like Peccarino Romano or Parmesan)and black pepper and serve immediately. The trick here is the hot pasta which kicks all the aromatics loose at once. Serve with dry red wine and fresh Italian or French bread for sopping up the juice. Yum. :) CHILE-HEADS DIGEST V3 #053 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
