Ami Es Pasta With Tomato Sauce (Version1)ami Es Pasta Al Sugo Di Pomodoro (Versione 1) Recipe by Armilie
Cooking Instructions 1 Saute slowly the onion, carrot and celery in the olive oil until well softened (at least 10 minutes). Add the garlic and chili just a few minutes before you finish the offritto (sauteed mixture). 2 Add the chopped tomatoes, the herbs and sugar. Season lightly with salt and pepper. 3 Allow to simmer gently, uncovered, for 30-40 minutes, until the oil begins to separate out into small drops around the edge. Stir occasionally to prevent the sauce sticking to the bottom. 4 Remove and discard the parsley stalks and the bay leaf. Push the sauce through the coarsest disc of a mouli legume, or blitz it for a few seconds in a food processor - or leave it as it is. Spoon the sauce back into the saucepan and keep it hot while you cook the pasta. 5 Cook the pasta in plenty of boiling salted water until al dente. 6 Drain well and toss with the sauce. 7 Serve at once, and hand round a bowl of freshly grated parmesan. 1 Saute slowly the onion, carrot and celery in the olive oil until well softened (at least 10 minutes). Add the garlic and chili just a few minutes before you finish the offritto (sauteed mixture). 1 Saute slowly the onion, carrot and celery in the olive oil until well softened (at least 10 minutes). Add the garlic and chili just a few minutes before you finish the offritto (sauteed mixture). 2 Add the chopped tomatoes, the herbs and sugar. Season lightly with salt and pepper. 2 Add the chopped tomatoes, the herbs and sugar. Season lightly with salt and pepper. 3 Allow to simmer gently, uncovered, for 30-40 minutes, until the oil begins to separate out into small drops around the edge. Stir occasionally to prevent the sauce sticking to the bottom. 3 Allow to simmer gently, uncovered, for 30-40 minutes, until the oil begins to separate out into small drops around the edge. Stir occasionally to prevent the sauce sticking to the bottom. 4 Remove and discard the parsley stalks and the bay leaf. Push the sauce through the coarsest disc of a mouli legume, or blitz it for a few seconds in a food processor - or leave it as it is. Spoon the sauce back into the saucepan and keep it hot while you cook the pasta. 4 Remove and discard the parsley stalks and the bay leaf. Push the sauce through the coarsest disc of a mouli legume, or blitz it for a few seconds in a food processor - or leave it as it is. Spoon the sauce back into the saucepan and keep it hot while you cook the pasta. 5 Cook the pasta in plenty of boiling salted water until al dente. 5 Cook the pasta in plenty of boiling salted water until al dente. 6 Drain well and toss with the sauce. 6 Drain well and toss with the sauce. 7 Serve at once, and hand round a bowl of freshly grated parmesan. 7 Serve at once, and hand round a bowl of freshly grated parmesan. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Super moist Ranch Pork chops. Tartar Sauce Jake's Mint Lime (a bunny drink) Spinach Eggs cod fish with scramble eggs and fries (portuguese bacalhau a bras ) Super moist Ranch Pork chops. Tartar Sauce Jake's Mint Lime (a bunny drink) Spinach Eggs cod fish with scramble eggs and fries (portuguese bacalhau a bras ) Roasted Brussel Sprouts jello poke cake Wacky salad Yummy Honey Chicken Kabobs smilys redbeans n rice & smoked sausage Citrus Salad Dressing Smilys Chicken Philly Glens ginger chicken stirfry cod fish with scramble eggs and fries (portuguese bacalhau a bras ) Delicious Kale and Avocado with Coddled Egg Roasted Brussel Sprouts jello poke cake Wacky salad Yummy Honey Chicken Kabobs smilys redbeans n rice & smoked sausage Citrus Salad Dressing Smilys Chicken Philly Glens ginger chicken stirfry cod fish with scramble eggs and fries (portuguese bacalhau a bras ) Delicious Kale and Avocado with Coddled Egg