Sun-Dried Tomato Pasta Sauce

INGREDIENTS:

1/4 c. oil from the jar of sun-dried tomatoes
4 tbsp. unsalted butter (optional)
1 lg. yellow onion, chopped
3 ribs celery, minced
3 carrots, peeled and minced
3 cloves garlic, minced
1 tsp. fennel seeds
2 cans (28 oz. each) tomatoes, undrained
3/4 c. chopped sun-dried tomatoes (packed in oil)
1 c. dry white wine
Salt and pepper to taste

DIRECTIONS:

Heat the oil and butter in a large saucepan over medium-high heat. Add the onion, celery, carrots, garlic and fennel seeds and saute for 15 minutes. Stir in the canned tomatoes, sun-dried tomatoes, wine, and salt and pepper to taste. Simmer uncovered for 1 hour, stirring occasionally.
Transfer the sauce to a food processor fitted with a steel blade and process with repeated pulses until blended but not smooth. Tiny chunks should still remain. Serve the sauce over a hearty pasta, such as thick spaghetti or ziti, with freshly grated Parmesan cheese. For a heartier sauce, slices of quickly fried pepperoni can be added just before serving. 6-8 portions.
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Pasta With Tuna – Caper Sauce

INGREDIENTS:

1 lb. ziti or linguini
2 (6 1/2 oz.) cans tuna
2 tbsp. capers, drained and rinsed
1-2 cloves garlic, crushed
1/4 c. fresh parsley or 2 tbsp. dried
1 tsp. dried basil
2 med. onion, sliced
1/2 c. extra virgin olive oil
Salt and pepper to taste

DIRECTIONS:

Heat oil and garlic in frying pan. Add onions and cook over medium-low flame until tender, approximately 10 minutes. Meanwhile, cook pasta according to directions.
When onions are done, remove from heat and add tuna, capers, parsley, and basil. Drain pasta and toss in a bowl with sauce. Serves 4-6.
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Pasta With Garlic And Lemon Sauce

INGREDIENTS:

1 lb. linguine or fettucine
2 garlic cloves, minced
Zest of 1 lemon
4 tbsp. butter
1 c. heavy cream
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1 c. Parmesan cheese, grated
2 tbsp. lemon juice

DIRECTIONS:

In a saucepan over medium heat, melt the butter and cook the garlic and lemon zest until very fragrant.
Add cream, salt, pepper and nutmeg. Cook to heat through. Set aside until pasta is cooked.

Cook pasta in plenty of salt water. If fresh pasta is used, this will take only 2 minutes after water returns to boil.

Reheat sauce, adding half the Parmesan cheese and all the lemon. Adjust seasonings. Drain pasta and serve. Sprinkle with additional Parmesan cheese.
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