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Three Simple Pasta Sauces

September 12, 2018

A HUGE thanks to Buitoni for partnering with me on this video and sharing some beautiful freshly-made pasta with the world! This was so much fun to make! Funny enough, I could easily think of at least 3-4 more recipes for these three cheese tortellini. Pasta has to be one of my favorite go-to lunch or dinners and these are ridiculously easy to whip up. Hope you guys enjoy these recipes and let me know what’s your signature go-to sauce for pasta.

Begin making the pesto by adding greens to a blender or food processor (1/4 cup of spinach and 1 tbsp each of fresh oregano, thyme, basil, and rosemary).

Add 1 garlic clove…

…3 tbsp of cashews…

…1/2 cup olive oil…

…salt and pepper to taste.

Blend ingredients until you have a fine puree.

The pesto is ready to go!

Start the marinara by finely chopping 1 tbsp each of fresh oregano, thyme, and rosemary.

Dice up two medium tomatoes into chunks.

Finely chop 1 garlic clove.

In a pan on medium heat add 1/4 cup of olive oil.

First, add in the garlic and fry it up for about a minute to release the sweetness of the garlic.

Then add in the diced tomatoes…

…chopped herbs…

…3 tbsp of tomato paste…

A splash of sherry vinegar…

…salt, and pepper to taste.

Reduce for about 10 minutes, intermittently stirring. Once reduced its read to use.

Make the antipasto by chopping fresh herbs, I used thyme and basil…

Chop and add 4-5 slices of salami…

…3 tbsp of sliced pickled peppers…

…2 tbsp of chopped olives…

…1 tbsp of chopped capers…

…2-3 tbsp of white cheddar…

…1 tsp of crushed fennel seed…

…and 3-4 tbsp of olive oil.

Give it a quick mix and it’s ready to go.

Top your favorite pasta and ENJOY!

Three Simple Pasta Sauces

Ingredients

    Pesto:
  • 1/4 cup spinach
  • 1/2 cup olive oil
  • 1 tbsp picked oregano, thyme, basil, and rosemary
  • 1 garlic clove
  • 3 tbsp cashews
  • salt and pepper to taste
  • Quick Marinara:
  • 1-2 tomato
  • 1sliced garlic clove
  • 1/4 cup olive oil
  • 1 tbsp picked oregano, thyme, and rosemary
  • Antipasto:
  • 4-5 sliced of salumi
  • 3 tbsp sliced pickled peppers
  • 2 tbsp chopped olives
  • 1 tbsp chopped capers
  • 3-4 tbsp olive oil
  • 2-3 tbsp white cheddar
  • 1 tsp crushed fennel seed

Instructions

  1. Begin making the pesto by adding greens to a blender or food processor (1/4 cup of spinach and 1 tbsp each of fresh oregano, thyme, basil, and rosemary). Add 1 garlic clove, 3 tbsp of cashews, 1/2 cup olive oil, salt, and pepper to taste.
  2. Blend ingredients until you have a fine puree and the pesto is ready to go.
  3. Start the marinara by finely chopping 1 tbsp each of fresh oregano, thyme, and rosemary. Dice up two medium tomatoes into chunks. Finely chop 1 garlic clove.
  4. In a pan on medium heat add 1/4 cup of olive oil. First, add in the garlic and fry it up for about a minute to release the sweetness of the garlic. Then add in the diced tomatoes, chopped herbs, 3 tbsp of tomato paste, a splash of sherry vinegar, salt, and pepper to taste. Reduce for about 10 minutes, intermittently stirring. Once reduced its read to use.
  5. Make the antipasto by chopping fresh herbs, I used thyme and basil, 4-5 slices of salami, 3 tbsp of sliced pickled peppers, 2 tbsp of chopped olives, 1 tbsp of chopped capers, 2-3 tbsp of white cheddar, 1 tsp of crushed fennel seed, and 3-4 tbsp of olive oil. Give it a quick mix and it’s ready to go.
  6. Top your favorite pasta and ENJOY!
http://www.byrontalbott.com/three-simple-pasta-sauces/

| Cutting Board | Magic Bullet Blender | Metal Bowl Set | Glass Bowl Set |

| All-Clad Pot | All-Clad Pan | Marble Salt Bowl |

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