If your like me I get excited when new products hit the shelf at my local grocery store. The more choices I have to elevate my dishes the more creative juices start to flow. With each new product I play around with the better it is for the palate. All new products are not winners, I have bought many duds in my day.
The San Marzano tomato originates near Naples, Italy 🇮🇹 in a town that is named San Marzano sul Sarno. This tomato is similar to a roma tomato but the shape is a bit more pointy. The tomato is renowned for being a sweeter meatier tomato. Chefs across the globe swear by this tomato. I decided to make a sauce with this “100% Italian Specialty ” Carmelina ‘e…San Marzano Italian Tomato Puree.
The characteristics of the perfect tomato sauce is defined by a sauce that is a complex and refined yet uncomplicated by the amount of ingredients put in the pot. The star of the sauce should be the tomato. The ideal sauce should be sweet, and tangy, thick but not the consistency of a heavy paste. A winning pasta sauce should hold on to the pasta and distribute flavors in every bite.
Roasted vegetables and tomatoes sauce go hand in hand and add so much depth to your pasta. The flavor your able to draw out off vegetables through proper roasting will add so much taste to your dish you will be wondering why you ever allowed yourself to settle for less.
Lemon and Honey might not be ingredients you add to your regular spaghetti sauce but I think you should add it to your sauce moving forward. After adding the lemon juice and honey continue to simmer the sauce for another 30 minutes to 1 hour.
This pasta dish using the Carmelina ‘e…San Marzano Italian Tomato Puree turned out really delicious and I can confidently recommend this as a product you should add to your shopping list the next time you are planning to make a tomato based sauce.
In the need for dinner in a hurry and a with some chicken, ham , and vegetables at the ready I put together this easy take on carbonara. The dish was light for a pasta dish but very satisfying.
To put together- start cooking your pasta. Cut up your bacon (or turkey bacon if you choose) or Ham ( or turkey ham). Start to sautee your fat in the pan with a little olive oil. Cook until you smell the flavor sing to your nose. Time to add the vegetables. I used onions,garlic, peas, and summer squash. Sauteed these flavors until they reach rock star status and hit the right chords on the flavor building train. Crack an egg and scramble it and place off to the side. When you paste is ready seat aside some of the pasta water and drain the pasta. Add the desired amount of pasta to your pan with the other ingredients and turn the heat to warm or even off. While mixing the dish add the egg and keep stirring so the eggs can achieve harmony with your dish. Add grated parmesan and a touch of pasta water. Season with a touch of salt (if needed) black pepper and garnish with basil or parsley. To get really adventurous add fresh mozzarella and lemon zest to wow your guest and add that pop.