NFT: Who else doesn't care for tomato sauce on their spaghetti?

-Paulie

to saute the pasta in olive oil with a little garlic, oregano and chopped roasted cashews. Chopped olives and/or artichoke hearts are optional. I stir in some grated parmesan after the flame is off and before I take it out of the pot.

Chunky marinara or with plum tomatoes.

Prefer oil and garlic to tomato sauce on spaghetti, and ideally avoid thin spaghetti entirely.

it is anything but “plain”. Other non-tomato choices would be a nice pesto.

don't function if I go too long without tomato sauce.

oil and garlic you have a terrific Sicilian Gatto Pardo sauce

oh and red pepper flakes, two diamonds up!

Nick Stellino is a trip. He reminds me of my late Uncle Joe.

Aglio e olio is my go to. Though lately I’ve been onto cacio e pepe.

with fresh garlic, olive oil and crushed red pepper flakes topped with shaved Ricotta Salata is my "go to" quick Spaghetti dish.

I was always suspicious of a guy with a handle like "Klaatu" that something subversive could be in play...

I also can't believe we got 20 responses deep into this thread and not a single response mentions pesto.

If you make a good pesto, and it's easy in a food processor or blender, (forget Nonna's grind it in a mortar and pestle hours long concoction!) and keep it in jars with a thin film of EVOO over the surface, it keeps for quite a while.

That's my go-to pasta sauce.

The ingredients are to die for..

Bolognese is NOT "a variation of tomato sauce!"


Heaven forbid.

Sometimes less is more, as just above, or with clams as on the other thread, or garlic / olive oil or butter/salt one might make for the kids, or oneself.

But, by all means, the tomatoes, even canned or jarred is a staple.

Sometimes just have it as soup ++ stuff, or just drink it.. obviously for those with herbs growing, add that your in like Flynn.

wouldn't eat sauce on their pasta until they were grown up.

Don't feel bad.

This stuff can stretch a dollar. It's an option but the canned isn't such as for guests, it's more like weekday dinner.

In comment 14466757 Canton said:

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The ingredients are to die for..

Pet peeve, the 'Carbonara' in that picture has no visual evidence of either Black Pepper, or Egg, hence it is a fraud!!!!

In comment 14466756 BlueLou'sBack said:

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I was always suspicious of a guy with a handle like "Klaatu" that something subversive could be in play... I also can't believe we got 20 responses deep into this thread and not a single response mentions pesto. If you make a good pesto, and it's easy in a food processor or blender, (forget Nonna's grind it in a mortar and pestle hours long concoction!) and keep it in jars with a thin film of EVOO over the surface, it keeps for quite a while. That's my go-to pasta sauce.

Section331 mentioned pest at 11:01 am.

either way. Why cut a great option out of you life? Go to other pastas, like ravioli, and you can add brown butter and other sauces.

I don't particularly like the basic Tomato Sauce on Spaghetti/Linguini. I usually take the acidic edge off of it with a dash of half & half while it simmers.

Dear Wife found a recipe for Pasta with Roasted Tomatoes and Garlic. Delish....

Pass the Vino - ( New Window )

Barilla brand or Trader Joe's or Newman's Own - but the plethora of jarred sauces that have sugar or corn syrup added in significant amounts is a turn off for me. So of course I make my own in large batches and jar it myself. It helps we have a nice herb garden or wild herbs growing near us, in particular one called Za'atar in Israel. Still not sure if it is a local Hyssop or what research tells me is Syrian Oregano, but it's less bitter and milder than typical American Oregano. Something in-between oregano and marjoram I suppose.

I use copious amounts of of Zaatar - along with fresh rosemary, thyme and actual classic oregano - in my home made tomato sauce. I long ago learned to stop bothering with picking off the leaves, and just throw bouquets of the garden herbs in the sauce while it cooks. I then fish those herbs out after the sauce cools a bit and before I blend it with a stick blender.

I might add a couple of tablespoons of sugar to the sauce (a 3 quart batch typically) if it seems the canned tomatoes I used weren't ripe enough during blending, but never more than that. Lots of onions and fresh garlic too, and only top notch EVOO.

My kids love it, though sometimes they want pesto or our version of creamy cheese sauce.

In comment 14466759 BlueLou'sBack said:

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Bolognese is NOT "a variation of tomato sauce!" Heaven forbid.

What a bunch of dummies on this board, Lou. How do they not know that bolognese is a variation of chili? And I was gonna mention pesto, but you beat me to it.

331 slipped pesto in under the wire.

If it has tomatoes in it, it's a variation to me, and I'd just rather not eat it.

In comment 14466786 Bill in UT said:

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In comment 14466759 BlueLou'sBack said: Quote: Bolognese is NOT "a variation of tomato sauce!" Heaven forbid. What a bunch of dummies on this board, Lou. How do they not know that bolognese is a variation of chili? And I was gonna mention pesto, but you beat me to it.

Well done sir, my hat is off to you.

on pasta. But one of the best dishes I ever had was a simple spaghetti type pasta (but not spaghetti) with a touch of Ligurian olive oil, garlice, and lemon with fresh ramps. Out of this world.

In comment 14466786 Bill in UT said:

Quote:

In comment 14466759 BlueLou'sBack said: Quote: Bolognese is NOT "a variation of tomato sauce!" Heaven forbid. What a bunch of dummies on this board, Lou. How do they not know that bolognese is a variation of chili? And I was gonna mention pesto, but you beat me to it.

Darn it! I always thought chili was kinda spicy Bolognese with beans... except I never grind beef for chili but prefer chunks cooked until they start to fall apart.

I knew one Italian chef who never pre-ground his beef for "Bolognese" either, but in fairness he called it "meat ragu", not bolognese.

.

In comment 14466792 Klaatu said:

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If it has tomatoes in it, it's a variation to me, and I'd just rather not eat it.

ah, an admitted lycopersicumophobe

has been Lidia Bastianich's simple marinara. I throw it in the blender to get the texture I want and add a little baking soda at the end if my tomatoes are too acidic.

1/4 CUP -EXTRA--VIRGIN OLIVE OIL
7 GARLIC CLOVES, PEELED AND SLICED
28--OUNCE CAN WHOLE SAN MARZANO TOMATOES, CRUSHED BY HAND
PINCH CRUSHED -RED--PEPPER FLAKES
1 TEASPOON KOSHER SALT
1 FRESH BASIL SPRIG
Directions
In a large skillet, over medium heat, heat the olive oil. When the oil is hot, add the garlic. Once the garlic is sizzling, add the tomatoes, slosh out the can with 1 cup water, and add that as well. Sprinkle in the -red–pepper flakes, and season with the salt. Submerge the basil sprig in the sauce.
Simmer the sauce until it is slightly thickened, about 15 minutes. Discard the basil.

is the goods...

In comment 14466756 BlueLou'sBack said:

Quote:

I was always suspicious of a guy with a handle like "Klaatu" that something subversive could be in play... I also can't believe we got 20 responses deep into this thread and not a single response mentions pesto. If you make a good pesto, and it's easy in a food processor or blender, (forget Nonna's grind it in a mortar and pestle hours long concoction!) and keep it in jars with a thin film of EVOO over the surface, it keeps for quite a while. That's my go-to pasta sauce.

I was response #5, and I mentioned pesto.

In comment 14466762 pjcas18 said:

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wouldn't eat sauce on their pasta until they were grown up. Don't feel bad.

So you’re saying Klaatu isn’t grown up yet?

In comment 14466799 Bill in UT said:

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In comment 14466792 Klaatu said: Quote: If it has tomatoes in it, it's a variation to me, and I'd just rather not eat it. ah, an admitted lycopersicumophobe

Nope. No problem with the "T" in a BLT, or in a Caprese salad. Just not on my spaghetti.

on my Spaghetti if I'm eating Spaghetti and Meatballs, which by the way is probably my favorite dish to both cook and eat in the entire world.

I love my Spaghetti and Meatballs - first fry the Meatballs of course, then drop half of them into the sauce for another 30 minutes on a low flame and pour over the Spaghetti... #FOODPORN

I grew up on my dad's gravy - really thick with onions, peppers garlic as the base and mostly crushed, diced and tomato paste cooked down, small amount of sauce in comparison, cooked down the entire weekendd and eventually meatballs, sausage and sometimes a cheesecloth wrapped chicken in. All it needed was to coat the pasta for what you needed. Just enough to wipe your plate clean with some bread after.

In comment 14466820 JPinstripes said:

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on my Spaghetti if I'm eating Spaghetti and Meatballs, which by the way is probably my favorite dish to both cook and eat in the entire world. I love my Spaghetti and Meatballs - first fry the Meatballs of course, then drop half of them into the sauce for another 30 minutes on a low flame and pour over the Spaghetti... #FOODPORN

Well, I hope at least you leave out the toes...

-

In comment 14466795 BlueLou'sBack said:

Quote:

In comment 14466786 Bill in UT said: Quote: In comment 14466759 BlueLou'sBack said: Quote: Bolognese is NOT "a variation of tomato sauce!" Heaven forbid. What a bunch of dummies on this board, Lou. How do they not know that bolognese is a variation of chili? And I was gonna mention pesto, but you beat me to it. Darn it! I always thought chili was kinda spicy Bolognese with beans... except I never grind beef for chili but prefer chunks cooked until they start to fall apart. I knew one Italian chef who never pre-ground his beef for "Bolognese" either, but in fairness he called it "meat ragu", not bolognese.

Meat ragu, great variations here. I've done lamb, duck, and wild boar, not all at the same time, but separate. Odd though, for some reason the duck, and boar we called Sugo, but lamb, beef, and pork get the Ragu name.

I also do variations of Bolognese. Tonight I've got an Octopus Bolognese, ground Octopus, Prosciutto, Tomato, Cream, Butter, and a little Veal Stock. Yes, we put cheese on it too.

In comment 14466824 BlueLou'sBack said:

Quote:

In comment 14466820 JPinstripes said: Quote: on my Spaghetti if I'm eating Spaghetti and Meatballs, which by the way is probably my favorite dish to both cook and eat in the entire world. I love my Spaghetti and Meatballs - first fry the Meatballs of course, then drop half of them into the sauce for another 30 minutes on a low flame and pour over the Spaghetti... #FOODPORN Well, I hope at least you leave out the toes...

yeah, so Quayleian

In comment 14466832 smshmth8690 said:

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Tonight I've got an Octopus Bolognese, ground Octopus, Prosciutto, Tomato, Cream, Butter, and a little Veal Stock. Yes, we put cheese on it too.

Who the hell thinks of making octopus bolognese? God bless you. At least I know what to do with my leftover octopus now :)

In comment 14466835 Bill in UT said:

Quote:

In comment 14466832 smshmth8690 said: Quote: Tonight I've got an Octopus Bolognese, ground Octopus, Prosciutto, Tomato, Cream, Butter, and a little Veal Stock. Yes, we put cheese on it too. Who the hell thinks of making octopus bolognese? God bless you. At least I know what to do with my leftover octopus now :)

Drew cooks with a decidedly Cajun influence (his restaurant - Drew's Bayshore Bistro in Keyport, NJ is excellent and balanced between Cajun and French bistro traditions).

So seafood plus meat (especially cured or smoked pork meat) for him is like what Forrest Gump said about himself and Jenny - "like peas and carrots."

;-)

In comment 14466824 BlueLou'sBack said:

Quote:

In comment 14466820 JPinstripes said: Quote: on my Spaghetti if I'm eating Spaghetti and Meatballs, which by the way is probably my favorite dish to both cook and eat in the entire world. I love my Spaghetti and Meatballs - first fry the Meatballs of course, then drop half of them into the sauce for another 30 minutes on a low flame and pour over the Spaghetti... #FOODPORN Well, I hope at least you leave out the toes...

Can I eat the toes? Can I eat the toes?

Every day of the week rather than marinara. Now if we are talking gravy that's another thread.

30 years I have been a chef and always scratch my my head why people want just pasta and sauce. Marinara is a mother sauce imo and you take it from there. Kid's being the only exception.

In comment 14466820 JPinstripes said:

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on my Spaghetti if I'm eating Spaghetti and Meatballs, which by the way is probably my favorite dish to both cook and eat in the entire world. I love my Spaghetti and Meatballs - first fry the Meatballs of course, then drop half of them into the sauce for another 30 minutes on a low flame and pour over the Spaghetti... #FOODPORN

You DO NOT FRY a meatball, pan sear, roast? I really hope that was a typo.

Is when I see "cream" listed as a carbonara ingredient on restaurant menus. Blasphemy!

In comment 14466892 bigblue1124 said:

Quote:

In comment 14466820 JPinstripes said: Quote: on my Spaghetti if I'm eating Spaghetti and Meatballs, which by the way is probably my favorite dish to both cook and eat in the entire world. I love my Spaghetti and Meatballs - first fry the Meatballs of course, then drop half of them into the sauce for another 30 minutes on a low flame and pour over the Spaghetti... #FOODPORN You DO NOT FRY a meatball, pan sear, roast? I really hope that was a typo.

In comment 14466892 bigblue1124 said:

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You DO NOT FRY a meatball, pan sear, roast? I really hope that was a typo.

I'm constantly looking for the perfect meatball flavor, texture, moistness. I've pan seared, roasted and even deep fried, but I don't think it brings much to the party for me. I've gone back to just cooking them in the sauce.

For 30 minutes at 450. Then submerge in gravy and put gravy pot into oven to finish cooking.

Nobody at Googs home goes hungry...