2 cup diced tomatoes
1/2 cup roasted red bell peppers
1/4 cup plus 1 tbsp olive oil
1/4 cup chopped italian parsley
8 kalamata olives, - pitted, chopped
2 tsp minced fresh thyme or 1/2 teaspoon, dried, crumbled
2 garlic cloves, minced
1 tsp capers, drained
1 anchovy fillet, minced
Directions
Combine all ingredients in large bowl. Season to taste with salt and
pepper. *Black, brine-cured Kalamata olives are available at Greek and
Italian markets and some supermarkets.
Servings: 6 servings
Provencale-Style Pasta Sauce Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pasta Sauce; Sauce
The History of Recipes
Food historians have proved the existance of recipes back into the far past, in fact as far back into recorded history as the ancient Egyptians, and maybe further still. Interesting though that is, sadly, these early cookbooks were just simple hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of stone tablets in ancient Sumerian which describe 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 anyone who tried it feel `wonderful`. During the time of the Roman Empire a man called Apicius created a number of scripts showing how to cook the recipes enjoyed by wealthy Romans. In his works, he recounts how the meals were split into hors d`oeuvres, entrees and dessert, something we still use today. Aspicius also describes how the chefs of Roman times used many different spices and herbs, including a few that will be familiar to modern chefs for example thyme, rue and parsley. As our culinary historical trip moves on a few more years we have a couple of books dating from the 14th Century : one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these books are nothing to do with the indian food that is familiar to us all today, but instead accounts of the types of meals prepared by the chefs of the rich and powerful of the period. In the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from Arab countries, including parsley, basil and rosemary. The introduction of these new culinary ideas caused a surge in recipe publications, many of which are now in private cookery archives. Over the following few hundred years, the rich families of the West strove to serve the most exotic banquets, and as a consequence, the best cooks and their collection of recipes were highly sought after. However, it wasn`t until the 1800s that haute cuisine and recipe collections became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and publishing recipes of the day. By the arrival of the 20th century, cooking publications were greatly in demand mostly due to more people being able to read, people having more leisure time and being a little richer. Like it or not, the introduction of television brings us TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes like those on this site. |
We hope you enjoy this Provencale Style Pasta Sauce recipe.
