| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Cooked pasta (I use Rotilli but anything with lots of surface area will work) (up to) |
| 3 |
lg |
Tomatoes. (real; fresh, not those cardboard things off the truck from the Left Coast) Chopped coarse. (I remove the seeds and pulp to keep it from getting too sloppy) |
|
|
Chiles to taste (I use yellow wax; jalapenos, cayenne etc mixed for flavor and color) chopped medium. (You can do this with red & green bells if you have wimps around but it's not quite the same) |
|
|
Lots of garlic chopped fine (Lots as in like maybe half a bulb) |
| 1 |
sm |
Red onion chopped medium |
| 1 |
|
Stalk celery chopped medium. (up to) |
| 4 |
tb |
Good olive oil (up to) |
| 3 |
tb |
Red wine vinegar (or more…I like it tart) |
| 1/2 |
c |
Whatever fresh herbs are growing on the deck; about (parsley; oregano, chives, basil (lots); rosemary etc) chopped fine |
| 1 |
sm |
Bay leaf |
|
|
Salt to taste (it's good for your blood pressure; use a lot) |
INSTRUCTIONS
From: JBENZ <jbenz@courant.infi.net>
Date: Tue, 23 Jul 1996 05:15:48 -0700
This is a similar thing that I do this time of year...it really only works
well with fresh stuff. It's based on a "Cold Pasta Sauce" recipe in "The
Romagnoli's Table":
Mix all the ingredients ('cept the pasta) in a container, cover and let sit
while you cook the pasta. When that's done, drain and place in large
serving disk, pour the other stuff over the top and mix well, grate on some
stinky cheese (like Peccarino Romano or Parmesan)and black pepper and serve
immediately. The trick here is the hot pasta which kicks all the aromatics
loose at once.
Serve with dry red wine and fresh Italian or French bread for sopping up
the juice. Yum.
:)
CHILE-HEADS DIGEST V3 #053
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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