Tomato-Basil Sauce

2 Tsp extra virgin olive oil, 2 turns of the pan
2 cloves garlic, chopped
1 medium onion, chopped
1 28 oz can crushed tomatoes
1 14 oz can diced tomatoes, drained
salt and pepper
20 leaves fresh basil, torn or shredded

Heat a medium pot on stove top over medium heat. Add olive oil, garlic and onion. Let onions and garlic slowly over 15 minutes stirring frequently, be careful not to brown the onions. After 15 minutes stir in tomatoes and raise heat to warm tomatoes. Season with salt and pepper. Stir in basil and wilt into the sauce. Remove from heat. When ready to serve, place sauce in the bottom of a large serving bowl to toss with hot pasta.

(Erica and Jenny Supper Club)

Four-Cheese Sauce

2 C heavy whipping cream
1/2 C butter
2 C shredded Italian cheese
OR 1/2 C each fresh grated parmesan, mozzarella, provolone and romano cheeses.

In medium saucepan combine whipping cream and butter. Bring to a simmer over medium heat, stirring frequently until butter melts. Gradually stir in cheese. Reduce heat to low and continue to stir until cheese is melted. Serve immediately - sauce will thicken upon standing.

(Erica and Jenny Supper Club)

Pasta Sauce Tips

1. When herbs are in season, mix large quantities of fresh herbs with pasta and a simple base of live oil and garlic for a delicious, quick dish.
   
2. Add a little butter to your sauce for creaminess and flavor.
   
3. A can of anchovies - packed in olive oil - is a quick way to add great flavor to pasta. Use with garlic, as the base for a tomato sauce.
4. Chopped scallions work very well in place of chives.
5. For any pasta dish that isn't being served right away, oil the pasta to keep it from sticking. Just coat your hands with live oil and run them through the pasta.

Alfredo Sauce

1 3/4 cup heavy cream

6 Tbsp unsalted butter

1 cup freshly grated Parmesan cheese

3/4 cup grated fontina cheese

1 lb pasta of choice (fettuccine is suggested)

1 tsp cracked black pepper

salt and pepper to taste

In a saucepan, heat cream and butter until almost boiling. Using a small whisk, stir in Parmesan and then add fontina cheese into mixture and stir until thick and smooth. Salt and pepper to taste.

Bring a large pot of salted water to boil and cook pasta until al dente. Drain and pour into sauce mixture. Serve immediately, topped with shaved Parmesan and cracked pepper.

Serves 4

Puttanesca Sauce

1 can chopped tomatoes (approx. 2.14 oz)

3 cloves garlic, crushed

1/4 c olive oil

1/2 cup large pitted black olives

3 pieces anchovies, rinsed and sliced

2 Tbsp capers

2 Tbsp tomato paste

1/2 tsp red pepper flakes

3 Tbsp chopped parsley

1 lb pasta of choice (spaghetti suggested)

salt and pepper to taste

Heat olive oil in a medium saucepan and saute garlic until golden brown. Drain and quarter black olives (Kalamata olives may be substituted). Thinly slice anchovies. Add chopped tomatoes, olives, anchovies, tomato paste and capers to the oil and garlic. Stir until blended. Season to taste with salt, pepper and red pepper flakes. Bring water to boil with 1 Tbsp of oil and a pinch of salt in a large pot and cook pasta until al dente. Drain, mix with sauce and top with chopped parsley and serve.

Serves 4

Tomato Sauce

6 lbs fresh ripe tomatoes

2/3 cup olive oil

1 cup chopped onion

2 Tbsp butter

1/2 cup fresh chopped basil

1/4 cup fresh oregano

1 1/2 tsp salt

1/2 cup Parmesan cheese

fresh ground pepper to taste

Pierce each tomato with a sharp knife on the bottom, and then blanch to loosen their skins. Peel and remove core after tomatoes have cooled, then chop. Heat oil in a large saucepan and cook onions until translucent.

Raise heat and add tomatoes, basil and oregano. Cook 10-15 min or until sauce thickens. Salt and pepper to taste. Add parmesan cheese, if desired.

Makes about 2 quarts.

Angel Hair Pasta w/Cilantro, sun-dried tomatoes and feta

We have this really cute pasta dish set that has some good sauce recipes on the box. I'm finally going to get rid of the box, but want to keep the recipe's so here they are! Along with some tips.

Angel Hair Pasta w/Cilantro, sun-dried tomatoes and feta

10 oz sun-dried tomatoes in oil, coarsely chopped

2 Tbsp olive oil from tomatoes

8 oz feta cheese, crumbled (herbed feta optional)

1 bunch fresh basil, coarsely chopped

4 oz angel hair pasta, cooked

Combine the first 3 ingredients and set aside. Cook pasta according to directions. Drain and toss with tomato mixture and basil. Top with cracked pepper. Serve hot or cold.

Serves 4

Ok, I just noticed that the title says cilantro but the recipe calls for basil. Perhaps you can use cilantro instead, or else the title should say basil. Guess we'll just have to try either one. :)