Good morning, everybody… There’s a simple, very simple, pumpkin seed roasting recipe at “Speed Bump,” today.Today is “National Pasta Day,” so I decided to post a sauce instead of a complete dish. Pasta, after all, is exactly the same stuff no matter what its shape. From:” THE ALITALIA BOOK OF AUTHENTIC ITALIAN COOKING”by: Barbara StacyPublisher: THOMAS Y. CROWELL COMPANY New York Established 1834
Tomato Sauce (Salsa Di Pomodoro) The longer the ingredients blend, the more flavor for your tomato sauce. It tastes best of all if you make it the day before and reheat it at serving time. 2 cloves garlic, minced3 tablespoons olive oil2 tablespoons chopped parsley2 1/2 cups (20-ounce can) Italian tomatoes2 tablespoons tomato pasteSaltPepper1 teaspoon orégano Sauté the garlic in olive oil for 2 minutes, stirring frequently.Add all ingredients and simmer, covered, for 1 hour, stirring from time to time.Force the sauce through a sieve and serve over spaghetti or other pasta.Serves 4.