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
Food historians have traced the existance of recipes back into antiquity, at least as far into history as the ancient Egyptians, and maybe even further. Having said that, mostly, these old recipes were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to food historians is a collection of stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. As our culinary historical trip moves on a few more years we have two books from the fourteenth century - a book entitled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the indian curry that is familiar to us all today, but instead descriptions of the types of meals served to the rich and powerful of that time. Over the following few hundred years, the wealthy families of Europe strove to lay on the best banquets, and as a result the best cooks and their recipes could command a high salary. Even so, it was during the 1800s that cookery and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and publishing recipes to help cooks of their time. By the arrival of the 20th century, recipe books were starting to become popular due to increased literacy, more leisure time and having more money to spend. The introduction of television brought us celebrity TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes like those on this site. |
We hope you enjoy this An Uncommon Pasta Sauce recipe.
