Ingredients for
sauce:
- 3
1/2 - 4 lbs fresh tomatoes (approximately 15 tomatoes)
- 8 medium cloves garlic (fresh chopped)
- 1/2 cup extra virgin olive oil
- 1/2 cup basil, chopped
- 1/4 cup parsley, chopped
- 36 toasted almonds, finely chopped
- 1/2 cup water
- 1 tsp. Salt
- 1/2 tsp. Pepper
- (optional) 1 tsp. dried oregano (if fresh use half the
amount) |
| |
| Directions: |
| In boiling water place a few tomatoes at a time until
skin splits, take out, cool, and remove skin. |
|
| Crush tomatoes by hand until it is pureed. Add parsley.
In food processor chop almonds and add to tomatoes. |
| |
| Chop basil & garlic in food processor and add to
tomato mixture. Add water, olive oil, salt and pepper.
Makes 2 qts. |
| |
| (Sauce can be used without seafood for vegetarian pasta
or it can be used as a marinate for chicken, beef and
fish. This is known as raw sauce and becomes a quick sauce
for Mediterranean pasta when cooked.) |
| |
| Ingredients
for Mediterranean pasta:
- 1/2 lb. medium sea
scallops (if large, cut in half)
- 3/4 lb. shrimpmeat (cooked)
- 3/4 lb. crabmeat (cooked)
- 3 tbl. Olive oil |
| |
| Heat oil in frying pan; add scallops, sauté approximately
1 minute on each side; add 3/4 of the sauce, bring to
a simmer and add crabmeat & shrimpmeat for 1-2 minutes. |
| |
| Boil 1-1/2 lbs. of pasta. Drain. Put in serving bowl
and cover with seafood sauce mixture and grated cheese.
Serve remaining sauce on the table for those who want
extra. |
| |
| Feed 4 – 6 generously. |
