Ingredients
1 cup onion, chop
2 tbsp olive oil
3 cup boiling water
3 oz sun-dried tomato halves, no oil
1 large clove garlic, quartered
1 tsp salt
1/4 tsp pepper
2 tbsp parsley, choppedd
1 tbsp fresh basil, chopped or
1 tsp dried basil
2 tsp fresh oregano, chopped or
3/4 tsp dried oregano
2 tsp lemon juice
Directions
In large skillet over medium heat, saute onion in oil 5 minutes.
Meanwhile, combine water and tomatoes in bowl; set aside 2 to 3
minutes. With slotted spoon remove and set aside 1/3 of the tomatoes.
In container of electric blender or processor puree the remaining
tomato/water mixture and the garlic. Add puree and reserved tomato
halves to skillet. Bring to boil, reduce heat and simmer gently 10
minutes. Stir in remaining ingredients; simmer 1 minute. Remove from
heat. Serve over your choice of hot cooked pasta. Sprinkle with
Parmesan. Source: Sonoma Sun-Dried Tomatoes (wrv)
Servings: 4 servings
An Uncommon Pasta Sauce Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pasta Sauce; Sauce
The History of Recipes
We are able to trace the history of `recipes` back into distant history, in truth as far into history as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, sadly, these old recipes were just primitive hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, are a few stone tablets in Sumerian which describe 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 people feel wonderful and blissful. As we move into Roman times 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes cooked by wealthy roman citizens. He recounts how the meals of wealthy Romans were separated into starters, main course and afters, a style of dining still practiced today. Aspicius also recounts how the ancient chefs were skilled in the use of many herbs and spices, including a few that are still present in modern kitchens like basil, rue and parsley. As we move on, we have two interesting recipe books published in the 1300s ; a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the spicy food that is popular today, but instead descriptions of the types of meals served to the rich people of that period. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and spices from the Middle-East, including spices such as rosemary and coriander. These new foods and tastes was responsible for an increase in manuscripts on cookery, many of which are kept safe in academic collections. By the advent of the 20th century, recipe books were starting to become popular as a result of increased literacy, more spare time and being a little richer. |
We hope you enjoy this An Uncommon Pasta Sauce recipe.
