If you missed my member chat tonight…please know, I had a blast making a bunch of food…it was my first mchat cooking experience! & then I ate it all when the chat was over 🙁
Just kidding, but I had a very nice sized meal 😉 and a ton of fun doing all the dishes after! I think i’m going to try and do it at least once a month…i enjoyed it that much!
thanks for coming guys! Until next time…the 3 recipes that i made tonight are located below!
Chef Danni shall return 😉
Basic Tomato Sauce AKA “The Quickie”
1 tablespoon extra virgin olive oil
One 28-ounce can imported Italian plum tomatoes, broken up, with their juices
¼ cup tomato paste
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
•Heat the oil in a large saucepan over medium heat. Add the tomatoes and their juices and the tomato paste. Bring just to a boil.
•Reduce the heat to medium-low and add the basil. Simmer to blend the flavors, about 10 minutes. The end.
(makes 12 servings)
1 loaf wide, crusty Italian bread (not one with too many holes in the crumb), cut diagonally into twelve 1/2-inch slices
3 tablespoons extra virgin olive oil
5 plum tomatoes, cored, seeded, and cut into 1/2 inch dice
1 teaspoon balsamic vinegar
1 teaspoon dried oregano
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Position a rack in the center of the over and preheat the oven to 450F.
2. Arrange the sliced bread on a large baking sheet. Brush with 2 tablespoons of the oil. Bake until the bread starts to toast, about 5 minutes. Let cool.
3. Mix the tomatoes, remaining 1 tablespoon olive oil, vinegar, oregano, garlic, salt, and pepper in a bowl, taking care not to crush the tomatoes. Let stand at room temperature for about an hour for the flavors to blend.
4. Arrange the bread slices on a platter with the oiled side up. Top each slice with some of the tomato mixture and serve immediately. (If you prefer, serve the tomato mixture in a fancy bowl with a spoon, and allow your guest to top their own slices.)
3 tbsp olive oil
2 tbsp unsalted butter, room temperature
1 lb fettuccine
1/4 tsp salt
1/4 tsp black pepper
Large pinch of fresh parsley, minced
1/2 c freshly grated Parmigiano-Reggiano (aged 24 months is best)
Bring a large pot of lightly salted water to boil over high heat. Meanwhile, heat the oil & butter together in a large saucepan over medium heat until butter is melted. Remove from heat. Add the fettuccine to the water & cook according to the package directions until cooked al dente. Drain & reserve 1/4 cup of the pasta water. Transfer the fettuccine to the saucepan with the butter mixture. Add the salt, pepper & parsley. Return the saucepan to low heat. Toss, adding enough of the pasta water to make a glossy sauce that isn’t watery or gluey. Remove from heat, sprinkle with the cheese & serve immediately.
Recipe courtesy: Skinny Italian by Teresa Giudice