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Recipes

  • Quick side dish
    Quick side dishes are my secret for summer cooking. This one can be thrown together quickly and requires minimal heat to prepare. It can also serve as a topping for grilled salmon, steaks or chicken breasts.
  • Sun shines on al fresco food
    Here comes the sun — and the fun of dining al fresco. When it comes to summer fare, familiar favorites are always welcome, such as burgers on the grill, sandwiches, salad, lemonade and dessert.
  • Tuna tacos quick with help
    Here are flavors of summer, without the grill. Each task in the recipe is brief.
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Pasta sauce recipes

Spaghetti With Garlic, Oil and Peppers

1 pound spaghetti

1 to 2 garlic cloves, minced

5 tablespoons olive oil

1 1/2 tablespoons crushed red pepper

2 tablespoons chopped parsley, optional

Salt, to taste

Cook the pasta in plenty of salted boiling water. Just minutes before the pasta is ready, sauté the garlic with the olive oil in a saucepan over medium heat until it just begins to turn light brown. Add the red pepper flakes. When the pasta is al dente (a little firm), drain it and reserve about 1/4 cup of the cooking water. Toss the pasta in a large bowl with the garlic oil and starchy pasta water. Add parsley if desired, and salt to taste. Makes 4 servings.

– Adapted from Italialicious

Fresh Sauce

2 medium, fully ripe tomatoes

1 teaspoon finely minced garlic

1 tablespoon fresh basil, slivered

2 tablespoons olive oil

Salt and pepper to taste

Chop the tomatoes and combine all ingredients. Serve over pasta while it is still hot. Makes 2 to 4 servings.

– Daniel Neman

Spaghetti With Tuna

1/4 teaspoon finely chopped garlic

5 tablespoons olive oil

3 tablespoons finely chopped parsley

1 1/2 cups canned Italian tomatoes, coarsely chopped, with their juice

10 ounces tuna packed in oil, drained

Salt and pepper

3 tablespoons butter

1 pound spaghetti

Cook’s note: This sauce may be prepared ahead of time and refrigerated for 1 or 2 days. But add the butter only after it has been reheated. No grated cheese is called for with this sauce.

In a skillet, sauté the garlic, with all the olive oil, over medium heat until it has colored lightly. Add the chopped parsley, stir and cook for another half minute. Add the chopped tomatoes and their juice, stir well, lower the heat and cook at a steady, gentle simmer, uncovered, for about 25 minutes or until the tomatoes separate from the oil.

While the tomato sauce is simmering, drain the tuna and break it up into small pieces with a fork. When the tomato sauce is done, add the tuna to it, mixing it well into the sauce. Add just a light sprinkling of salt, bearing in mind that the tuna is already salty, add pepper and cook at a gentle simmer, uncovered, for 5 minutes.

Taste and correct for salt, turn off the heat and swirl in the butter. Serve with spaghetti cooked al dente, firm to the bite. Makes 4-5 servings.

– “The Classic Italian Cookbook,” by Marcella Hazan

Tomato and Cream Sauce

3 tablespoons butter

3 tablespoons finely chopped yellow onion

3 tablespoons finely chopped carrot

3 tablespoons finely chopped celery

2 1/2 cups canned Italian tomatoes, with their juice

2 teaspoons salt, or more if necessary

1/4 teaspoon granulated sugar

1/2 cup heavy cream

Put all the ingredients except the heavy cream in a saucepan and cook at the merest simmer for 1 hour, uncovered. Stir from time to time with a wooden spoon.

Pureé the contents of this pan in a food mill or food processor (you can prepare the sauce up to this point ahead of time, and refrigerate it for a few days or freeze it).

Return to a pan and bring to a simmer, stirring with a wooden spoon. Add the heavy cream and stir-cook for 1 minute more. Taste and correct for salt. Use immediately. Makes 6 servings.

– “The Classic Italian Cookbook,” by Marcella Hazan

Tomato Sauce II

2 pounds fresh, ripe plum tomatoes

2/3 cup chopped carrots

2/3 cup chopped celery

2/3 cup chopped onions

Salt

1/4 teaspoon granulated sugar

1/2 cup olive oil

Cook’s note: If using canned tomatoes, use 2 cups and their juice. Do not cook them for 10 minutes first; begin the recipe by adding the carrot, celery, onion, etc.

Wash the tomatoes in cold water. Cut them in half, lengthwise. Cook in a covered stockpot or saucepan over medium heat for 10 minutes.

Add the carrot, celery, onion, 2 teaspoons salt and sugar and cook at a steady simmer, uncovered, for 30 minutes.

Pureé everything through a food mill or in a food processor, return to the pan, add the olive oil and cook at a steady simmer, uncovered, for 15 minutes more. Taste and correct for salt. Makes 6 servings.

– “The Classic Italian Cookbook,” by Marcella Hazan

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