Pasta Mia
By
Laurie Johnson
@Leanjohnson721
1
Leann Johnson
★★★★★ 1 vote5
Ingredients
-
3Tbspolive oil, extra virgin
-
2 can(s)of artachoke hearts drained& cut into 1/4s
-
1/2 ccelery leaves & stalks chopped
-
2 clovegarlic minced
-
6lg roma tomatos boiled 3 minuts & skins taken off
-
1/4 cmerlot wine
-
1 can(s)contidina tomato paste
-
·pinch of salt & pepper
-
1 jar(s)sun dried tomatoes in olive oil do not drain you use oil to
-
·pinch chopped fresh basil
-
1 can(s)contidina diced tomatos
How to Make Pasta Mia
- 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
- in medium pan boil roma tomatos in water 3 min run under cold water skins should slide right off set aside
- 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.
- 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.
- Leann Johnson
Havre Montana