Pasta w/Garlic,Basil and Tomatoes-yum yum yummy!!!!!!!!!!!!!

This is, by far the simplest and  the tastiest pasta recipe I have prepared of late and guess what, it disappeared within minutes, hence a hurried photograph thro' the iphone :):)


Pasta: Sphaghetti thick (I bought the Barella pasta)

Tomatoes: 6 ripe roma tomatoes

Garlic: 3 cloves

Olive Oil- 3tbsp

Parmesan Cheese

Oregano: 1 tsp

Fresh Basil: a few leaves

Salt to taste

Make a slit in the tomatoes and blanch it in hot water. Peel and finely chop it

In a wide base pan, put the olive oil, garlic and saute for few seconds. Add the tomatoes, oregano and simmer for 20 min in med-low heat.

Boil water, add salt and cook the pasta al dente- just perfect (about 12 min). Don't over cook as the pasta will continue to cook in the sauce.

Drain the water from the pasta (do not run the pasta under cold water). Pour the pasta into the sauce and simmer for 5 min so the gravy mixes nicely with the pasta.

Freshly grate parmesan cheese and add some finely chopped basil to garnish.

Bon Appetit!!!!!!!!!!

Penne with Vodka sauce

This is the one of the most loved dinner at our place. When my cousins had come over during the Thanksgiving, I prepared this and it was an instant hit. Sharing this simple recipe with you.

Ingredients and Preparation of the Marinara sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.

Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

Ingredients and Preparation of Penne
1 pound Penne
1/2 quart Marinara sauce
1/2 cup heavy cream (at room temperature)
1/2 cup grated Parmesan
1 cup Vodka

In a pot, boil Pasta with little salt. When it is al dente, strain the water and keep aside.

In a pan, pour Marinara sauce and stir the cream into the Tomato and add Vodka also to it. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended. Add ground pepper.

In a plate, put the pasta and top it with the sauce and ground pepper.

Your Penne with Vodka sauce is ready to devour. You can also make the same version without Vodka by omitting it and follow with the rest of the ingredients.