My Favourite Pasta Sauces!

So you remember the herb garden experiment?! Sure you do. One quick trip to Columbia Road flower market and I ended up with lots of herbs. Well I am pleased to announce the herbs are blooming. In fact they have started to get a bit out of control. Me and my housemate cannot get through the basil quick enough. I have already got a batch frozen away in the freezer ready for winter (in cubes and also on the stems). I have to admit I am rather pleased with myself. I have never had such horticultural success. Hurrah! The ever growing herbs seem to be thriving in this fabulous summer we are having. Goodness knows what I will do if they die over winter….

The basil is the one causing the trouble, its growing out of control; it’s like something out of Day of the Triffids. There I am pondering my basil predicament, and a moth flies out of the pot, a moth! Well that was it, decision made the basil needs cutting back, I cannot have a bug sanctuary forming in my kitchen. With so many herbs in my procession, I am going to go Italian.

Basil

As the old saying goes when you have basil, make pesto! Ok so it isn’t an old saying but it should be! I love Pesto; I put it in everything, from salads to sandwiches to generously pour on pasta.

My Pesto recipe is based on one by the great Don of Italian Cooking, Antonio Carluccio. This is one simple recipe

Ingredients

Makes 200g of Pesto

2 fistfulls of fresh basil leaves

1 garlic cloves

25g pine nuts (toasted)

About 125ml olive oil

4 tbsp freshly grated pecorino picante cheese

4 tbsp freshly grated Parmesan

Salt to taste

Pesto Ingredients

Put all the ingredients in an electric mixer and blend briefly until you have a tough textured sauce.

Pesto

If you do not have a mixer then you can use a pestle and mortar. Chop the basil leaves roughly and slice the garlic. In the pestle grind the garlic to a paste, and then add the basil leaves and pound until they break up. Add the pine nuts and pound them. At this point slowly start to dribble in the olive oil, enough to obtain a semi liquid sauce. When the sauce becomes liquid enough, add the cheeses, stir in well and season lightly with salt.

Pesto!

With the basil now looking more manageable its time to move onto another herby sauce,  my favourite cherry tomato all pasta sauce.  This sauce is so easy to make and it freezes well and goes with everything – pizza, pasta, topped on bread with cheese.

tomatoes

Ingredients

600g cherry tomatoes sliced in half

1 white onion chopped finely

1tsp thyme

1tsp chopped fresh basil

1tsp chopped fresh oregano

1 clove of garlic

Olive oil or olive oil spray

tomato sauce ingredients

Heat the oil in a large pan, and cook the onions on a medium heat with the garlic until soft and translucent. Then put the tomatoes in the pan along with the herbs and stir. Leave the tomatoes on a medium low heat for 20 minutes until soft and they start to break down. Season to taste and that is it, sauce done!

Sweat the onions down

Sweat the onions down

add the tomatoes

add the tomatoes

The Sauce is done!

The Sauce is done!

 

Both these sauces are so versatile, they are great to have in the fridge and freezer for a handy quick meal.  A couple of suggestions of how to use the sauces –

Courgette and Halloumi Skewers

Serves 2

1 courgette

Half a red pepper

Half a block of light Halloumi

2 wooden skewers

A couple of tsp of homemade basil

Cut the courgette into 8 pieces, the same with the pepper, and the halloumi into 6 pieces. Alternate the pieces on the skewer. Drizzle the home made basil over the skewers and pop them in a preheated oven of 180 degrees for 20-25mins.

skewer ingredients

skewer ingredients

Skewers are ready to go

Skewers are ready to go

Courgette and Halloumi Skewers

Serve the skewer on a flat bread and top with the cherry tomato sauce

 

Tomato and Mozzarella Ciabatta

1 portion of cherry tomato sauce

50g mozzarella

1 ciabatta roll

2-3 tsp homemade pesto

Cut the Ciabatta roll in half and then spread the pesto over each half. Top the bread with the cherry tomato sauce and then top with mozzarella. Put in a preheated oven of 200 degrees for 15 minutes.

Top the ciabatta with home made pesto

Top the ciabatta with home-made pesto

top the bread with tomato sauce

top the bread with tomato sauce

now top the bread with mozarella

now top the bread with mozzarella

the finished product

the finished product

 

OK, that is a lot of recipes all on one page but see how versatile these sauces are, the possibilities are endless!

Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s