Courtneys Three Tomato Pasta Sauce Food

SPAGHETTI WITH THREE-TOMATO SAUCE

Steps:

• In a large pot of boiling salted water, cook the spaghetti until al dente according to the package directions. Drain, reserving 1 cup of the pasta water; return the pasta to the pot.
• Meanwhile, heat 2 tablespoons tomato oil in a large saucepan over medium heat. Add garlic and crushed red pepper; cook until fragrant, 30 seconds. Add canned tomatoes with juice and sun-dried tomatoes. Simmer gently over medium, stirring occasionally and breaking up canned tomatoes until thick, 15 minutes. Add cherry tomatoes; simmer until soft, 10 minutes.
• Add tomato mixture to the pasta; season with salt and pepper. Toss, adding pasta water as desired. Serve immediately.

COURTNEY'S THREE TOMATO PASTA SAUCE

Steps:

• Cook mild and hot Italian sausage in a large skillet over medium heat until crumbly and no longer pink. Drain excess grease and set aside. Heat olive oil in the same pan over medium heat; stir in onion and garlic, and cook until the onion has softened and turned translucent.
• Stir in diced and sun-dried tomatoes, and the crumbled sausage; season with salt, pepper, and Italian seasoning to taste. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes until sun-dried tomatoes have softened.
• Before serving, stir in cream and garnish with cherry tomatoes.

PASTA WITH TOMATO, GARLIC AND BASIL

Steps:

• In a Dutch oven, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 2 cups of the cooking water, then drain and set aside.
• In the same pot over medium-high, cook the oil, garlic and dried basil, stirring constantly, until the garlic is lightly browned, about 2 minutes. Add half of the fresh basil, the chili, tomato paste and ½ teaspoon each salt and black pepper. Cook, stirring often, until the paste browns and slightly sticks to the pot, 1 to 3 minutes. Add 1 cup of the reserved pasta water and scrape up the browned bits, then add the pasta and cook over medium-low, tossing to coat the noodles, until the pasta is al dente, about another 2 minutes; add more reserved water as needed so the pasta is silky and lightly sauced.
• Off heat, stir in the remaining basil, then taste and season with salt and pepper. Serve drizzled with additional oil and sprinkled with cheese (if using).

COURTNEY ROULSTON'S CAPUNTI WITH GARLIC TOMATO SAUCE

Steps:

• Place the tomato, garlic, sugar and oil in a large frying pan over medium heat. Season. Cook for 15-20 mins or until the sauce reduces slightly.
• To make the capunti, combine the flour and salt in a large bowl. Create a well in the middle of the flour. Gradually add the water and use your hands to combine until the dough clings together and feels springy. If the dough is sticking to your hands, add more flour. If the dough is too dry, add a little more water. Tip the dough onto a clean, dry workbench. Knead the dough for 5-8 mins or until it is smooth and shiny. Wrap the dough in plastic wrap and let it rest for at least 20 mins at room temperature.
• Uncover the dough and cut it into 6 pieces. Keep one piece out and fold the others back in the plastic wrap to stay moist. Place the dough on a clean, dry surface. Roll the dough into a long, thin log about 1cm wide. Cut the log into 2cm-long pieces. Hold one piece of dough in the palms of your hands. Rub your palms together to make a pod shape with pointed ends. Repeat with the remaining dough pieces.
• Lay one piece of shaped dough on the bench. Place the tips of your three middle fingers lengthways along the top of the piece of dough and press down firmly. Pull your fingers back along the bench towards yourself until they release and the dough curls in on itself. The dough should resemble an empty pea pod. Repeat with the rest of the dough, setting the pieces aside without touching so they don't stick together.
• Bring a large saucepan of water to the boil over a high heat. Add a generous pinch of salt. Carefully slip the capunti into the water. Cook for 1-2 mins or until the capunti floats to the top of the pan. Drain well.
• Divide capunti among serving plates. Top with the tomato and garlic sauce and sprinkle with basil leaves to serve.

COURTNEY'S THREE TOMATO PASTA SAUCE

Steps:

• Cook mild and hot Italian sausage in a large skillet over medium heat until crumbly and no longer pink. Drain excess grease and set aside. Heat olive oil in the same pan over medium heat; stir in onion and garlic, and cook until the onion has softened and turned translucent.n
• Stir in diced and sun-dried tomatoes, and the crumbled sausage; season with salt, pepper, and Italian seasoning to taste. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes until sun-dried tomatoes have softened.n
• Before serving, stir in cream and garnish with cherry tomatoes.n

COURTNEY'S THREE TOMATO PASTA SAUCE

Steps:

• Cook mild and hot Italian sausage in a large skillet over medium heat until crumbly and no longer pink. Drain excess grease and set aside. Heat olive oil in the same pan over medium heat; stir in onion and garlic, and cook until the onion has softened and turned translucent.n
• Stir in diced and sun-dried tomatoes, and the crumbled sausage; season with salt, pepper, and Italian seasoning to taste. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes until sun-dried tomatoes have softened.n
• Before serving, stir in cream and garnish with cherry tomatoes.n

COURTNEY'S THREE TOMATO PASTA SAUCE

Steps:

• Cook mild and hot Italian sausage in a large skillet over medium heat until crumbly and no longer pink. Drain excess grease and set aside. Heat olive oil in the same pan over medium heat; stir in onion and garlic, and cook until the onion has softened and turned translucent.n
• Stir in diced and sun-dried tomatoes, and the crumbled sausage; season with salt, pepper, and Italian seasoning to taste. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes until sun-dried tomatoes have softened.n
• Before serving, stir in cream and garnish with cherry tomatoes.n

THREE INGREDIENT TOMATO SAUCE

Steps:

• Pour both large cans of tomatoes into the pot.
• Add the whole stick of butter.
• Skin both onions, cut off the ends, and cut in half and put in the pot.
• Stir with a long wooden spoon, bring to a boil, then set the heat on low and leave on for 1 1/2 hours.
• Pour over your favorite pasta and top with fresh-grated Parmesan cheese.

COURTNEY'S THREE TOMATO PASTA SAUCE

Steps:

• Cook mild and hot Italian sausage in a large skillet over medium heat until crumbly and no longer pink. Drain excess grease and set aside. Heat olive oil in the same pan over medium heat; stir in onion and garlic, and cook until the onion has softened and turned translucent.
• Stir in diced and sun-dried tomatoes, and the crumbled sausage; season with salt, pepper, and Italian seasoning to taste. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes until sun-dried tomatoes have softened.
• Before serving, stir in cream and garnish with cherry tomatoes.