coarsely chopped 1/2 c Basil leaves; chopped 1/4 c Italian parsley; chopped 2 tb Lemon verbena leaves :
chopped 3 Garlic cloves; minced 1/2 c Olive oil 3 tb Red wine vinegar 1/2 ts Sugar 4 oz Smoked gouda cheese; grated Salt and pepper; to taste 1 lb Spaghetti Combine all ingredients in a large glass bowl. Marinate at room temperature for at least 20 minutes. Ladle over spaghetti and serve hot or at room temperature. The editors wrote: "One of the greatest trends in summer cooking is no-cook pasta sauce. This version had some interesting flavor complexities owing to the lemon verbena and smoky cheese, but we'd bet it would be good even without them." Recipe from S. Vivian Grabatas of Ottawa, Ontario, Canada in "Great Spaghetti Sauce Cookoff" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 79. Posted by Cathy Harned.
How To make Heat Wave Spaghetti Sauce's Videos
The Perfect Summer Tomato Basil Garlic Pasta Recipe – Chilled for Hot Weather Days!
Summer in the South is abundant with tomatoes! I love to go to fresh farm stands and get as many as I can to cook with because they are simply delicious. If you know me then you know I am a *little* obsessed with the local South Carolina tomatoes, so I’m always looking for ways to use them in large quantities for entertaining or supper.
Even though fall may be fast approaching, Charleston won't cool down until October or November. This chilled bucatini pasta is perfect for the summer heat and transitional summer to fall weather where you just don't want a hot meal!
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Seafood Spaghetti with Tomato Sauce | #food | #yt
Mussels and Spaghetti with Tomato Sauce
Ingredients:
1 box 14.5 oz Barilla Linguine 8 oz (2270) package of Next Wave Seafood mussel meat 3.38 fl.oz (100 ml) white wine 2 cloves garlic, minced 2 tbsp of olive oil 14.5 oz (400g) canned diced tomatoes or a jar of to Tomato Sauce 1 tsp sugar, and salt & pepper to taste
Procedure:
Heat olive oil in a large saucepan over a medium-high heat. Add chopped garlic and cook for 1 minute. Add chopped tomatoes and simmer. Add sugar, white wine Add season with salt and pepper. Simmer for 4-5 minutes, stirring occasionally, until the sauce thickens. Remove from heat and let sit. Cook the pasta as per its packaging instructions. Reheat the Spaghetti sauce and stir the frozen. Toss pasta with the sauce. Serve immediately.
Enjoy Happy Tummy ????????????????
Spaghetti with Meatballs and Tomato sauce
Spaghetti with Tomato sauce and Mussels #shorts #shortsfeed
How to Make Alton's Spaghetti and Meat Sauce | Food Network
Italian spaghetti with meat sauce is actually an all-American classic.
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Jo's Real Italian Spaghetti Sauce
Greg and Cathe's friend Jo makes them some real Italian spaghetti sauce.