Comments on: Simple Pasta Sauce http://www.reluctantgourmet.com/blog/sauce-recipes/simple-pasta-sauce/ You Have To Eat, So Learn To Cook & Eat Well Fri, 30 Jul 2010 07:03:09 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: Kathryn Respess http://www.reluctantgourmet.com/blog/sauce-recipes/simple-pasta-sauce/comment-page-1/#comment-95344 Kathryn Respess Wed, 17 Mar 2010 07:46:01 +0000 http://www.reluctantgourmet.com/blog/archives/143#comment-95344 Great blog post, I bookmarked your blog post so I can visit again in the near future, Thanks Great blog post, I bookmarked your blog post so I can visit again in the near future, Thanks

]]> By: Gail http://www.reluctantgourmet.com/blog/sauce-recipes/simple-pasta-sauce/comment-page-1/#comment-21098 Gail Tue, 04 Sep 2007 20:49:11 +0000 http://www.reluctantgourmet.com/blog/archives/143#comment-21098 Great post on simple, easy and quick pasta sauces. I read/enjoy your site as it’s a good bit of information from a regular home cook / chef with good skills and taste buds! LOL If you cut up a shallot (or 2 scallions) and sautéed it, the flavor would have gone off the chart. I make sauce for one all the time, simple, last minute idea (no time to defrost my sauce stash) as my husband isn't home for dinner (executive chef; always busy working at dinnertime). I also smash open and roughly cut a clove of garlic. I cook the veggies, including the tomato, shallot or scallions, cocktail tomatoes and garlic clove in olive oil just until it breaks down; add the shrimp, chopped meat, sausage (removed from its casing) sometimes a small chicken breast or boneless thigh chopped into the just cooked veggie "base". It’s always delicious, very easy and 5-7 minutes tops - serve with any pasta. You’ll amaze yourself! Love an article on Olive Oils...there are zillions at my local Whole Foods, Central Market upscale stores, even in the regular supermarket... Great post on simple, easy and quick pasta sauces. I read/enjoy your site as it’s a good bit of information from a regular home cook / chef with good skills and taste buds! LOL

If you cut up a shallot (or 2 scallions) and sautéed it, the flavor would have gone off the chart. I make sauce for one all the time, simple, last minute idea (no time to defrost my sauce stash) as my husband isn’t home for dinner (executive chef; always busy working at dinnertime). I also smash open and roughly cut a clove of garlic. I cook the veggies, including the tomato, shallot or scallions, cocktail tomatoes and garlic clove in olive oil just until it breaks down; add the shrimp, chopped meat, sausage (removed from its casing) sometimes a small chicken breast or boneless thigh chopped into the just cooked veggie “base”. It’s always delicious, very easy and 5-7 minutes tops - serve with any pasta. You’ll amaze yourself!

Love an article on Olive Oils…there are zillions at my local Whole Foods, Central Market upscale stores, even in the regular supermarket…

]]> By: tracy famous http://www.reluctantgourmet.com/blog/sauce-recipes/simple-pasta-sauce/comment-page-1/#comment-10166 tracy famous Mon, 14 May 2007 12:14:05 +0000 http://www.reluctantgourmet.com/blog/archives/143#comment-10166 I would also like to read an article on olive oils. I would also like to read an article on olive oils.

]]> By: Oswaldo http://www.reluctantgourmet.com/blog/sauce-recipes/simple-pasta-sauce/comment-page-1/#comment-7191 Oswaldo Wed, 25 Apr 2007 16:21:50 +0000 http://www.reluctantgourmet.com/blog/archives/143#comment-7191 Your article on differences between olive oils would be very interesting since I haven`t found much information on it. I have enjoyed your website for over two years. CONGRATULATIONS! Your article on differences between olive oils would be very interesting since I haven`t found much information on it.

I have enjoyed your website for over two years. CONGRATULATIONS!

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