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pasta mia

★★★★★ 1
Leanjohnson721 avatar
By Laurie Johnson
from Havre, MT

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. Leann Johnson

►
★★★★★ 1
serves 6 / 8 Hungry People
prep time 1 Hr
cook time 5 Hr

Ingredients For pasta mia

  • 3Tbsp
    olive oil, extra virgin
  • 2 can
    of artachoke hearts drained& cut into 1/4s
  • 1/2 c
    celery leaves & stalks chopped
  • 2 clove
    garlic minced
  • 6
    lg roma tomatos boiled 3 minuts & skins taken off
  • 1/4 c
    merlot wine
  • 1 can
    contidina tomato paste
  • pinch of salt & pepper
  • 1 jar
    sun dried tomatoes in olive oil do not drain you use oil to
  • pinch chopped fresh basil
  • 1 can
    contidina diced tomatos

How To Make pasta mia

  • 1
    In 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
  • 2
    in medium pan boil roma tomatos in water 3 min run under cold water skins should slide right off set aside
  • 3
    in 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.
  • 4
    prepare 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.
  • 5
    Leann Johnson Havre Montana
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