Dana Treat – Treat Yourself
Pasta from the 90’s
Posted January 5, 2010
This is the kind of sauce that really hugs the noodles so it is best with something short and ridgey, like radiattore. In this dish, I like it pretty dry, so I usually make one pound of pasta with this much sauce. This last time, I made 3/4 of a pound and you can see it is a little saucier. Do what you like best. Also, if you don’t sprinkle with Parmesan, this dish is vegan.
1/2 cup dry sherry
1/2 cup water
1 6-oz. can tomato paste
1 cup Kalamata olives, pitted and coarsely chopped
3 garlic cloves, minced or pressed
1/2 tsp. crushed red pepper flakes (less if you don’t like heat)
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. sugar
2 tbsp. dry red wine
1 tsp. balsamic vinegar
Put all ingredients in a saucepan and bring to a simmer. Cook, uncovered, until thickened, about 20 minutes. Boil pasta (3/4 to 1 pound) until al dente. Scoop the pasta directly into the sauce pan and stir well to combine. Serve with a sprinkle of Parmesan cheese.
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