Category Archives: Pasta

Yummy Spaghetti Sauce with Basil Pesto

Spaghetti

Spaghetti Sauce

Combine and fry 10 minutes:
1 lb. ground beef
1 onion-chopped
4 cloves of garlic
1 small green pepper diced

Then add:
28oz. diced tomatoes
16 oz. of tomato sauce
6 oz. tomato paste
2 t. dried oregano
2 t. basil
1 t. salt
½ t. pepper
½ t. crushed red pepper flakes
1/2 cup Basil Pesto (recipe below)–optional

Simmer 1 hour
Top with grated parmesan cheese

Basil Pesto
2 tablespoons pine nuts (sunflower seeds are cheaper)
2 large garlic cloves, chopped
2¾ cups fresh basil leaves (about 6 bunches)
2 tablespoons (½ ounce) grated fresh Parmesan cheese*
2 teaspoons lemon juice
3 tablespoons olive oil
Drop pine nuts (or sunflower seeds) and garlic through the food chute with food processor turned on. Process until minced.
With processor on, slowly pour oil through the food chute. Take the lid off and add the basil, cheese and lemon juice. Replace the lid.
Process until well blended. Spoon into a zip-top heavy-duty plastic bag. Store in the refrigerator.
Yield : 1 cup
*If you want to freeze this pesto to use all winter, leave out the Parmesan cheese. It doesn’t freeze well. Add it when you’re ready to use the pesto.
I freeze little batches in muffin tins lined with plastic wrap until it’s frozen. Then I put the little packages in a big zip-lock freezer bag.

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Yummy Spaghetti Sauce

Spagetti and meat sauce

It seems like the wrong time of the year to be talking about spaghetti sauce–until you see one of the ingredients in this recipe. I make pesto every year from my crop of basil. I freeze small portions in sandwich bags to use in this spaghetti recipe and also I use it to make pesto bread. I’ll give you the pesto bread recipe next week.

Spaghetti Sauce

Combine and fry 10 minutes:
1 lb. ground beef
1 onion-chopped
4 cloves of garlic
1 small green pepper diced

Then add:
28 oz. diced tomatoes
16 oz. of tomato sauce
6 oz. tomato paste
2 t. dried oregano
1/4 cup basil pesto (recipe below)
1 t. salt
½ t. pepper
½ t. crushed red pepper flakes

Simmer 1 hour
Top with grated Parmesan cheese

Basil Pesto

2 tablespoons pine nuts (sunflower seeds are cheaper)
2 large garlic cloves, chopped
2¾ cups fresh basil leaves (about 6 bunches)
2 tablespoons (½ ounce) grated fresh Parmesan cheese*
2 teaspoons lemon juice
3 tablespoons olive oil

Drop pine nuts (or sunflower seeds) and garlic through the food chute with food processor turned on. Process until minced.
With processor on, slowly pour oil through the food chute. Take the lid off and add the basil, cheese and lemon juice. Replace the lid.
Process until well blended. Spoon about 1/4 cup portions into small lunch bags and add them all to a zip-top heavy-duty plastic bag. Store in the freezer.

Yield : 1 cup

*If you want to freeze this pesto to use all winter, leave out the Parmesan cheese. It doesn’t freeze well. Add it when you’re ready to use the pesto.

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Basil Garlic Noodles

Basil Garlic Noodle

I found this recipe online. Soon, we who live in the Midwest will have to harvest our basil. This sounds like a good, quick meal to use some of that basil.

Basil Garlic Noodle
Prep Time: 5 minutes
Total Time: 25 minutes
Yield: 2 servings

Garlicky, buttery, slightly spicy noodles tossed with sliced mushrooms and refreshing basil for a tasty Asian inspired dish. Each bite will be bursting with flavors, keeping you hooked until there’s nothing left on that plate.

Author: Andrea Giang
Ingredients
½ pound spaghetti, soba noodles, or other noodles of choice
½ cup reserved pasta water
2 tablespoons butter, or olive oil
5 cloves of garlic, minced
½ cup mushrooms, sliced
¼ cup basil leaves, torn or shredded
2 tablespoons tamari soy sauce, more to taste
1 chili pepper, or 1 teaspoon crushed red pepper
Salt to taste (optional)


Directions

In a medium sized pot, cook the noodles in boiling water according to the directions on the package, around 8-10 minutes, until al dente. Reserve about ½ cup of pasta water. Then drain the pasta, run the noodles through cold water to prevent the noodles from continuing to cook and from sticking to each other. Set the pasta aside for now.

In a large pan, add butter and stir with a spatula to melt it. Once the butter has melted, add the minced garlic. Use a spatula to stir to prevent the garlic from becoming burnt. Cook the garlic until it begins to turn golden brown and becomes aromatic.

Add sliced mushrooms, and cook them until they have softened. Pour in the reserved pasta water to create the sauce.
Add the pasta, basil, and chili pepper. Stir to evenly incorporate the ingredients.

Add the tamari soy sauce in the pasta and mix to evenly distribute the flavor. Sprinkle a pinch of salt for added flavor.
Serve the pasta warm or cold, depending on preference.

http://cookingwithawallflower.com/2014/08/27/basil-garlic-noodle/

As a side note, I’ve published a new 366 day devotional book entitled Looking Deeper. It’s available in paperback and e-reader. Check it out here. 41KS+aVzQrL._BO2,204,203,200_PIsitb-sticker-v3-big,TopRight,0,-55_SX278_SY278_PIkin4,BottomRight,1,22_AA300_SH20_OU01_