serves 3, but gives you an idea of a terrific, classy sauce.
1/2 c fresh basil leaves
1 Tbsp fresh oregano leaves or 1
2 cloves garlic, mashed and chopped
1 sm. zucchini, diced
1/2 med green pepper, diced
1 med onion, diced
1 c sliced mushrooms
2 tbsp finely chopped parsley
1 pinch red pepper flakes
2 tbsp oil
1 Tbsp fresh lemon juice
1 Tbsp dry red wine or 1 tsp. balsamic
2 Tbsp parmesan cheese
1 large can diced tomatoes, drained,
reserve the liquid
1 reg. size can crushed tomatoes,
1/2 a large can (freeze extra)
1 250 gr. choice of meat* optional
1 pkg. fresh pasta 300 gr. (3/4 lb.)
Chop basil leaves into thin ribbons,
then cut crosswise, chop oregano leaves
finely. Put oil into a heavy pot or frying pan (big enough to make
the sauce in).
Add all the herbs and veggies and sauté. (Wonderful aroma)
Add the pinch of
pepper flakes, lemon juice and vinegar or wine, if using that. Stir
in the meat, stir until cooked. Add the tomato chunks and crushed tomatoes.
Stir in some of the reserved
liquid, if it is too thick. Heat though and stir in the cheese
Serve over hot fresh pasta (fettucini)
or cooked spaghetti noodles.
Pass the parmesan and the pepper mill.
*MEAT SUGGESTIONS: Chopped chicken
breast, ground beef, shrimp, salmon, Italian sausage.
This recipe was created after having
dinner at the Eldorado Hotel on pasta
night and also having dinner at Noodlers Restaurant.
This is a very good duplication, and depends on the fresh ingredients.
have a totally different flavor than fresh ones, so splurge on
the real thing, found in most produce
NOTES : Fresh basil is the secret
ingredient and is fabulous in this dish
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MAIN GROWLIES Index here