While studying at Hebrew University in Jerusalem this last summer I was able to explore the huge market in downtown Jerusalem. Narrow streets that open up to square-like areas are lined with every food imaginable. The produce is always fresh and the smells of the market are incredible. One weekend, we were unable to get everything we intended before Jerusalem shut down for Shabbat. Due to this fact I sat in the kitchen with one of my roommates trying to figure out what to make for dinner with the ingredients we had. So we decided to cook as we usually do, throw ingredients in a pot and make it up as we go. On this occasion we improvised a red sauce that I now use as often as I can when making pasta. Its layered flavors and heat give a traditional red sauce a nice twist and it can easily be tweaked to fit different pasta dishes whether they be seafood based, vegetarian, or meat based. Best of all, it's a pretty simple sauce to make.
Ingredients:
4-6 cloves of garlic (more or less depending on your taste)
Olive oil
Diced yellow onion
4-5 tomatoes
Dried sweet basil
Oregano
Madras curry or cayenne pepper
Cracked black pepper
Salt
Mushrooms (baby portobello or button are best)
Balsamic vinegar
Fresh chopped basil (for garnish)
Feta
Directions:
In a large saucepan or wok add plenty of olive oil, balsamic vinegar, salt, pepper, diced onions, sweet basil, oregano, finely chopped garlic and mushrooms, toss to mix everything and thoroughly coat the onions and mushrooms. You can add the madras curry or cayenne at this point or part way through, but you want to make sure it is fully incorporated into the dish. Place on a med-low heat while you chopped the tomatoes. I like to chop my tomatoes in several different sizes so that some fully cook down while others only partially cook down so that there are some tomato chunks in the final dish. Add the tomatoes, stir and cover. Allow the sauce to cook down, stirring occasionally. Don't forget to test your dish throughout in order to discern whether you need to add more of one ingredient or another.
While the sauce is cooking down boil salted water. If you like your dish to be really spicy add some madras curry or cayenne to the water so that the pasta is cooked with the spice. Boil the pasta so that it is al dente. (This dish tends to be better with a heartier noodle, spaghetti, angelhair and fettuccine and so forth do not seem to complement the dish as well as other pastas such as penne or mostaccioli.
Once the sauce has cooked down, the mushrooms have cook through, and the onions have softened the sauce is ready. Feel free to add shrimp, other seafood and so forth to the dish in the last 5-10 minutes of cooking in order to warm them up and coat them in the sauce.
Lay the sauce over pasta and garnish with chopped fresh basil and feta. Enjoy!
As you can see I don't really measure things, if you would like measurements let me know and I will do my best to give you a more detailed idea of how much of each ingredient goes into this dish. Hope you enjoy it.
In a large saucepan or wok add plenty of olive oil, balsamic vinegar, salt, pepper, diced onions, sweet basil, oregano, finely chopped garlic and mushrooms, toss to mix everything and thoroughly coat the onions and mushrooms. You can add the madras curry or cayenne at this point or part way through, but you want to make sure it is fully incorporated into the dish. Place on a med-low heat while you chopped the tomatoes. I like to chop my tomatoes in several different sizes so that some fully cook down while others only partially cook down so that there are some tomato chunks in the final dish. Add the tomatoes, stir and cover. Allow the sauce to cook down, stirring occasionally. Don't forget to test your dish throughout in order to discern whether you need to add more of one ingredient or another.
While the sauce is cooking down boil salted water. If you like your dish to be really spicy add some madras curry or cayenne to the water so that the pasta is cooked with the spice. Boil the pasta so that it is al dente. (This dish tends to be better with a heartier noodle, spaghetti, angelhair and fettuccine and so forth do not seem to complement the dish as well as other pastas such as penne or mostaccioli.
Once the sauce has cooked down, the mushrooms have cook through, and the onions have softened the sauce is ready. Feel free to add shrimp, other seafood and so forth to the dish in the last 5-10 minutes of cooking in order to warm them up and coat them in the sauce.
Lay the sauce over pasta and garnish with chopped fresh basil and feta. Enjoy!
As you can see I don't really measure things, if you would like measurements let me know and I will do my best to give you a more detailed idea of how much of each ingredient goes into this dish. Hope you enjoy it.
1 comments:
Would you mind also tagging this as "sauce" to make it easier to find when we make more sauce recipes? :) Danke schon
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