Pasta sauce: Heat 3 tbsp olive oil. Add 4 large garlic cloves, thinly sliced. Cook 1 min. Add 28 oz san marzano tomatoes. Simmer 5 min (we simmered 20). Toss cooked 1 lb pasta with 1/4 cup pasta water. Heat through. Add 3 more tbsp olive oil. Toss. Serve with parmesan
Cauliflower: Based on an old cooking light! Steam cauliflower. Meanwhile toast bread crumbs, parmesan and minced garlic in olive. Let cool. Then toss steamed cauliflower in bread crumbs and heat. Season with salt and pepper.
I'm way impressed! Everything looks delicious. Where did you get the cauliflower recipe? What sauce is on the pasta?
ReplyDeletePasta sauce: Heat 3 tbsp olive oil. Add 4 large garlic cloves, thinly sliced. Cook 1 min. Add 28 oz san marzano tomatoes. Simmer 5 min (we simmered 20). Toss cooked 1 lb pasta with 1/4 cup pasta water. Heat through. Add 3 more tbsp olive oil. Toss. Serve with parmesan
ReplyDeleteCauliflower: Based on an old cooking light! Steam cauliflower. Meanwhile toast bread crumbs, parmesan and minced garlic in olive. Let cool. Then toss steamed cauliflower in bread crumbs and heat. Season with salt and pepper.
The pasta maker worked great!
mmmm, I am looking forward to this month!
ReplyDeleteWill you be able to use any of your Mexican ingredients for this month? did you have a lot of leftovers? Just curious :)
We used most of the leftovers in tamales for superbowl sunday. We spent most of the last week trying to use them.
ReplyDeleteI think we might stick with italy for more than one month. We want to make pancetta and some other meats that will take a few weeks to finish.