About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Tomato Sauce with Onion and Butter | Main | Tomato Sauce with Vegetables and Olive Oil »

Tomato Sauce with Olive Oil and Chopped Vegetables

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It's Cindy again, and I'm so excited because it's now my turn to move on to the Pasta chapter of The Essentials of Classic Italian Cooking. I absolutely love pasta. If you love pasta also, and want a simple but extremely delicous sauce, you have got to try this one. I just loved it! This recipe is unique in that the carrots, celery, and onions are put in with the tomatoes without being sauteed first. Marcella says this is called "a crudo". So here's how easy it is-you open a can of imported plum tomatoes, cut them up and put them in a saucepan. You then cut up celery, carrots, and onion and add that along with salt to the tomatoes. You cook for 30 minutes, then add olive oil, and cook for another 15 minutes. That's it! You have this wonderful sauce. It's very fresh-tasting. The carrot adds a real sweetness to the sauce, and the vegetables remain a little crunchy adding a nice texture. Marcella suggests serving this with a factory-made pasta like spaghettini or penne. I chose penne. This is one pasta sauce that I know I will be making time and again. There's also a couple of variations listed I'll have to try-one with marjoram and two cheeses, and one with rosemary and pancetta.

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Comments (4)

Cindy, I love this sauce as well. It really tastes OF the ingredients, if that makes any sense!

Beautiful photos, thanks for sharing!

Simple is good, Cindy!

I love pasta too and am really looking forward to hearing about all of the recipes in this chapter.

Marcella Hazan:

It doesn't say so in this version of the recipe, but I think it would be very nice to grate and toss it with a little bit of parmigiano-reggiano. I am not as stuffy as I used to be about holding back the cheese. It looks so appetizing.

Marcella- thank you for the suggestion. I didn't add any cheese to this and loved the fresh taste, but I'm sure cheese would also make a nice addition. I'm loving the pastas I've made so far!

Mindy Smith:

Cindy, this sauce sounds perfect for my tastes! I love the idea of the carrots too. Eccellente!! Simple, fresh, full of flavor!

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This page contains a single entry from the blog posted on May 20, 2010 8:01 AM.

The previous post in this blog was Tomato Sauce with Onion and Butter.

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