Simple and Sincere Pasta Sauce Recipe

From Dorothy McNett's Recipe Book.

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Simple and Sincere Pasta Sauce

From Dorothy McNett's recipes at Good for spaghetti, orecchiette, pasta beanies...and diced fresh tomatoes can also be added! No need to cook this up into a sauce, just serve it fresh right over hot cooked pasta.

1/2 cup extra-virgin olive oil
2 tablespoon unsalted butter
6-8 cloves garlic, slivered
2-3 tablespoons snipped fresh herbs or 1/2 teaspoon dried Italian herbs or Herbe de Provence
1/4 to 1/2 cup chicken or vegetable broth, or white wine
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/4 cup freshly grated Parmigiano-Reggiano cheese
for variety, add one of some of the following when serving:
cooked clams, cooked diced chicken, baby shrimp, sauteed oysters, diced cooked tuna or other fish, diced cooked vegetables, diced tofu...
hot cooked pasta of choice

Heat oil and butter gently to melt butter. Saute the garlic slivers several minutes but do not brown them. Add herbs, broth, salt, pepper and cheese along with whatever else is in your refrigerator or cupboard! Taste to correct the seasonings. Toss into hot pasta along with the grated cheese, adding extras as desired.

Recipe created 1999-01-26.

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