8 roma tomatoes, chopped
1/2 cup sweet red pepper, chopped
1/2 cup sweet yellow pepper, chopped
1/2 cup white onion, chopped
2 garlic cloves, minced
8 basil leaves
1/2 cup extra-virgin olive oil
1 sea salt
1 white pepper
1/2 lb angel hair pasta
1 crushed dried hot red pepper
1 grated romano cheese
Directions
Combine tomatoes, red and yellow peppers, onion and
garlic with basil and olive oil. Season to taste with
sea salt and white pepper.
Cook pasta in boiling salted water until al dente.
Drain well. Place pasta on plate and top with
vegetable sauce. Serve crushed hot red pepper and
Roman cheese on side. Makes 2 servings as an entree, 4
as an appetizer.
Source: L.A. Times
Servings: 2 servings
Kimberley Hefner's Chilled Tomato Salsa W/Ang Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican; Salsa; Tomato
The History of Recipes
Historians have traced the existence of recipes back into antiquity, in fact as far back as the Egyptians, and maybe even further. Interesting though that maybe, sadly, these early cook books were just basic pictorial recipes for preparing food.
Fascinatingly, the most ancient recipe discovered, according to experts is a series of tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. Progressing into The time of the romans 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes cooked by his fellow Romans. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvre, main meal and dessert, a very modern way of dining. He also recounts how the ancient Romans made use of a good variety of spices, including a few that will be familiar to modern chefs like thyme, rue and asafoetida. In the 15th century, the Crusaders brought back a variety of foods, spices and herbs from the holy lands, including spices such as coriander, basil and rosemary. These new spices and herbs prompted an explosion in recipe manuscripts, the majority of which are now in academic collections. By the arrival of the twentieth century, cooking books were greatly in demand due to better eduction, leisure time and disposable income. The introduction of television brought us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Kimberley Hefner's Chilled Tomato Salsa W_Ang recipe.
