The Kitchen Counter Cooking School (47 page)

 

 

 

4 tablespoons olive oil
onion, finely chopped (about
cup)
1
teaspoons dried mixed Italian herbs
3 garlic cloves, chopped
One 14-ounce can tomato sauce
Pinch of red pepper flakes (optional)
cup water
1 bay leaf
Coarse salt and freshly ground black pepper
1 tablespoon balsamic vinegar (optional)

In a saucepan over medium heat, warm the oil, then cook the onion and herbs until tender. Add the garlic, stir, and cook for 1 minute. Add the tomato sauce, red pepper flakes, water, and bay leaf, plus a couple of pinches of coarse salt and a few cranks of black pepper. Bring just to a boil, and then immediately lower the heat to a simmer. Cook, uncovered, on low heat for 15 minutes. Add the vinegar, if using, and cook an additional 2 minutes. Taste and adjust the seasonings. Remove the bay leaf before serving.

 

About
cup green and/or black olives with the onions for a
puttanesca-style sauce
Handful of finely chopped mushrooms with the onions
Red wine in place of the water just before simmering for a
cabernet-style sauce
A tablespoon or two of chopped fresh herbs, such as basil, oreg-
ano, or parsley, at the very end of cooking
About
pound cooked hamburger or cubed chicken with the
onions
3 tablespoons vodka and
cup cream 5 minutes before the end of
cooking

 

 

 

8 ounces dried pasta, such as penne or linguine, or 12 ounces
fresh pasta
Coarse salt
1 tablespoon olive oil
2 to 3 garlic cloves, minced
About 12 ounces tomatoes, chopped
cup Parmesan cheese, grated
Pinch or two of hot pepper flakes
Handful of chopped parsley or basil
Freshly ground black pepper to taste

 

Boil water for the pasta. Add at least 1 tablespoon of salt to the water; it should taste slightly salty. Cook the pasta according to the package directions; reserve about
cup of pasta water after cooking.