Italian Recipes

Ingredients:

• Salt, pepper
• ¼ tsp hot red pepper flakes
• Fresh basil leaves, large and chopped
• 1 tsp Italian seasoning
• 1 tsp dried oregano
• 1 tsp balsamic vinegar
• 4 tbsp tomato paste
• 1 can of diced tomatoes
• 3 garlic cloves

Directions:

Get the garlic minced and chop all the basil leaves. Drain up the tomatoes and reserve its liquid. Transfer all the tomatoes in a blender as you add up some sugar, salt, tomato paste, and pepper for some few seconds. Then add up the liquid of the tomato as required.

Stir everything well and this will make about 1 ½ cups.

Photo via andreasrecipes.com

Ingredients:

• ½ tsp, oregano (dried)
• 10 torn fresh basil leaves
• Red pepper, crushed, for tasting
• Salt
• 1 35 ounce can of whole plum tomatoes
• 4 garlic heads, peeled and chopped
• ¼ cup of extra virgin olive oil

Directions:

Open your can of tomatoes and crush them using your hand in a bowl before you set them aside. Heat up the olive oil in a huge saucepan under some medium heat. Add up the garlic to your oil and cook until they are light brown in color. Just make sure that it won’t burn.

Add up the tomatoes with their liquid in the pan with oil and garlic. Watch out for the oil might splatter and then add some oregano. Stir it up and let it boil. Season it with some salt and pepper until it fits your taste. Lower the heat until the sauces simmers. Break up the tomatoes while waiting so that the sauce would thicken.

Add the fresh basil and wait for a few more minutes before the sauce is finally done. You can pour it over your pasta.

Photo via blog.pennlive.com

Ingredients:

• 1 tbsp of capers
• ¼ cup of Kalamata olives. Chopped
• 6 tomatoes, sliced
• ½ tsp grounded pepper
• ½ tsp salt
• 1 tsp olive oil
• 1 tbsp Parmesan cheese, grated
• 1 tbsp parsley, chopped
• 1 tbsp fresh basil, chopped
• 2 cloves of garlic
• 1 can of 28 ounce plum tomatoes

Directions:

Put all the ingredients except for the chopped tomatoes, capers, olives in the blender. Process them until they are smooth. Once you remove from the blender, mix in the chopped tomatoes, capers and olives. Serve it instantly and cover. You can refrigerate it for 2 days.

Photo via slashfood.com

Talk about Italian gourmet and Pizza will always be on top of the menu. A world-popular delicacy of Italian origin, made with an oven-baked, flat, round bread that is basically covered with tomatoes or a tomato-based sauce and scrumptious cheese. You can always experience a slice of the ambrosial Italian pie from your local pizzeria or better yet, enjoy a lush of pizza plate that you can make just in the kitchen of your home.  Perhaps, you might want to try this simple delectable pizza recipe in honor of a queen, the “Pizza Margherita. But to begin with, you’ll need dough, you can either buy or make one. And so let’s not make it difficult at first and I suggest that you get a ready to cook pizza dough which you can purchase from a grocery and then you’re just about ready.

To prepare this recipe, you’ll need 1/2 cup tomato sauce or chopped canned tomatoes, about a quarter pound of shredded mozzarella, and 3-4 fresh basil leaves. Spread the tomato sauce on the dough, sprinkle with the mozzarella, and drizzle with a few drops olive oil, add the basil and bake. The pizza will in any case be done when the crust is browned and the toppings are cooked; It takes 3 minutes in a wood-fired oven and about 15 at home.  Finally, you just made yourself an Italian Pizza you’ve always wanted,  the “Pizza Margherita”. Buon Appetito.

If you are into giving bland meals with a bit of twist for your own consumption or to boost your ego on parties and socializations, this recipe is just right for you. What you will need:
• 1 tablespoon olive oil
• 1/2 cup onion, chopped
• 3 cloves garlic, minced
• 28 oz can diced chopped tomatoes, not drained
• 6oz can tomato paste
• ¼ cup + 1 tablespoon Vodka
• 1 teaspoon honey
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• ½ cup heavy cream
• ¼ cup Parmesan cheese

Directions:
In a saucepan, heat oil and sauté onion and garlic until brown. Place the tomatoes, tomato paste, vodka, honey, red pepper flakes, salt and pepper and bring to boil. Simmer the mixture uncovered for 15 minutes then add the cream and cheese. Cook and gradually stir until heated through and smooth. This is better served over your favorite pasta or gnocchi.

Giacomina’s Fresh Tomato Sauce

Authentic Italian Fresh Tomato Sauce

Ingredients
8 large fresh tomatoes,
diced into small pieces
1/2 cup Italian virgin olive oil
8 cloves fresh garlic,
chopped or minced
3/4 cup fresh basil, minced

1/2 teaspoon salt

1 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper
Tomato Sauce

To cook sauce, heat olive oil over medium heat in a large cast iron skillet or heavy saucepan. Add garlic and cook until tender. Add fresh tomatoes and cook until just heated through. Stir in basil and salt. Serve tomato sauce over cooked spaghetti or other Italian pasta and top with parmesan cheese. Serve with french bread and extra parmesan cheese at the table. This sauce recipe makes enough for about 6 servings.

Note: Do not over-cook the tomatoes. You want them softened slightly but not mushy. Cook till al dente.

To make your pasta hard to forget, make sure to serve it with this great recipe that comes in handy during family get-togethers.

What you will need:
• 3 tbsp. extra virgin olive oil (EVOO)
• 2 med. onions, minced
• 1 med. green pepper, minced
• 1 clove garlic, minced
• 1 tbsp. table salt
• 1/4 teaspoon pepper
• 6 oz can tomato paste
• 1 lb. tomatoes
• 1 tsp. oregano
• 1/2 cup Parmesan cheese, grated

Directions
In a saucepan, heat the oil and sauté onion, pepper and garlic. Add the other ingredients except the cheese. While stirring once in awhile, simmer for half an hour. Add cheese on top before serving with noodles.