I was raised in a Italian Family my Grandmother came to America as Picture Bride during the war I loved to go to nohna,s house. the aroma was always great fresh Garlic & pasta sauces cooking on stove. bakeing in the oven was homemade Italian bread hard crusted bread soft and yummy in the middle. dip this in some olive oil and good Balsamic viniger yummy.
★★★★★ 1 vote
6 / 8 Hungry People
olive oil, extra virgin
of artachoke hearts drained& cut into 1/4s
celery leaves & stalks chopped
lg roma tomatos boiled 3 minuts & skins taken off
contidina tomato paste
pinch of salt & pepper
sun dried tomatoes in olive oil do not drain you use oil to
1In medium pasta pan add olive oil garlic onion and celery sautee till onions are clear add sundried tomatos in olive oil.sautee add artichokes add wine continue to simmer add salt pepper simmer 15 min
2in medium pan boil roma tomatos in water 3 min run under cold water skins should slide right off set aside
3in the mean time add 1 can diced tomatos to vegi mixture when your roma tomatos cool squish tomatos in to sauce making sure there are no lg chuncks u may also use a pastry cutter to chop up let this cooks down till tight.
4prepare your tomato paste at this time add a 1/2 cup hot water to your paste mix well till nice and smooth add to your sauce now we are gonna let cook till tight agian stir offend so not to scorch the bottom cook 30 min turn to simmer let simmer around 3 1/2 hours stir offened. smell the aroma. about 1/2 hour befor time to serve cook your favorite pasta up i like a nice Penne pasta or bow ties. now dont over cook that pasta you want it perfect a little aldente. serve this dish w/ a nice spinich salad with Raspberry Balsamis viniger and olive oil dressing.