Ingredients
2 cup diced tomatoes
1/2 cup roasted red bell peppers -
1 diced
1/4 cup olive oil
1 tbsp olive oil
1/4 cup chopped fresh parsley
8 olives, kalamata, italian
2 tsp fresh thyme or 1/2 tsp dried
2 cloves garlic, minced
1 tsp capers, drained
Directions
Combine all ingredients in a large bowl. Season to taste with salt and
pepper. Makes about 3 cups. Serve with penne, zita or other tubular
pasta. Recipe makes enough sauce for about 8 oz. pasta (dry weight).
For good eating sprinkle with grated parmesan cheese before serving.
Servings: 1 servings
Provincale-Style Pasta Sauce Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pasta Sauce; Sauce
The History of Recipes
It is quite possible to trace the history of written cooking instructions way back into ancient history, in fact as far into history as early Egypt, and possibly even further than that. However, generally, these old cook books were just primitive hieroglyphic instructions for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts are a few ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. Moving on, we have some books which were published in the 14th Century - a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these books are unconnected to the spicy food that we all know today, but instead descriptions of the types of food prepared by the chefs of the nobility of that time. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from Arab cooking, such as coriander, parsley, and basil. These new foods and spices caused an eruption in manuscripts on cookery, most of which are kept safe in academic collections. During the following few centuries, the rich families of Europe strove to serve up the most extravagent meals, and as a consequence, cooks and their recipes became highly prized. Nevertheless, it wasn`t until the 19th century that cooking and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collating, verifying, and publishing recipes of the day. By the advent of the 1900s, cooking publications are greatly in demand mostly as a result of more people being able to read, people having more free time and disposable income. Like it or not, the introduction of TV brought us TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes like those on our web site. |
We hope you enjoy this Provincale Style Pasta Sauce recipe.
