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
Transcribed cooking instructions as a concept can be traced back into history, in fact as far back into recorded history as pharonic Egypt, and maybe even further. However, these, early records were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to academics is a series of tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. During the time of the Romans a man called Apicius compiled a number of scripts showing how to cook the recipes prepared by the Romans. In his works, Apicius tells us how the meals were separated into appetizers, main course and dessert, a style of dining still practiced today. Aspicius also tells us how the chefs of Roman times made use of many different aromatic flavours, including some that we all recognise like basil, rue and asafoetida. Moving our culinary historical trip onwards, there are a couple of books which were published in the 1300s ; a cookery book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these two books are not about the indian food that is popular today, but instead recipes for the types of food served to the upper classes. Later on, in the 15th century, knights returning from the crusades brought us many new foods and herbs from Arab cuisine, including spices such as basil and coriander. The introduction of these new foods and spices led to an increase in recipe manuscripts, many of which are kept safe in private collections. Over the next few hundred years, the wealthy families of Wesstern Europe strove to lay on the most extravagent meals, and because of this chefs and their recipe collections were much in demand. Nevertheless, it was during the nineteenth century that haute cuisine and recipe collections became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and recording recipes to allow everyone to enjoy them. When we get to the 20th century, recipe publications are starting to become popular mostly as a result of higher levels of literacy, increased leisure time and having more disposable income. The arrival of TV brought us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Provencale Style Pasta Sauce recipe.
