posted
Freeze it in tupperware and it's good for several months.
in the fridge, it depends a lot on how acidic it is, but at least a week. Just reheat thoroughly so it's starting to bubble.
Posts: 26071 | Registered: Oct 2003
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posted
Okay, children, move out of my way or you might get hurt. I am talking SERIOUS pasta here, and nobody, I do mean, NOBODY makes pasta like mine!
1. Garlic. The more the merrier. This is the fruit of the gods, and there is no limit as to how much to put in there.
2. Fresh tomatoes, tomato paste and self-made tomato paste. In order to make the best possible sauce, what you really need is to keep your tomatoes, which can be in almost any style, but pureed are best, for a looooooong time on the stove on very low heat. The longer the better. Once you have made your basic sauce, then you add the tomatoes and you let it brew.
3. Fresh cannabis leaves. Forget the parsley, that's for strawberries. Regarding these, all I can say is 'al gusto', but my basic taste runs parallel with the garlic.
4. One carrot. Essential. It absorbs the acidity.
Ingredients 5-8... you keep dreaming. This is MY sauce and nobody, I do mean NOBODY will know what I put in it! But let's just say it's best when the mushrooms are fresh.
But 1-4 are what makes pasta pasta. Oh, yeah, never overcook your noodles nor undercook them either. Learn from a chef what means 'al dente' and make sure they are that.
Posts: 379 | Registered: Jan 2006
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