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Old 10-27-2007, 05:29 AM   #31
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I think the adding water from the pasta cooking to the sauce came from someone onthe Food Network...maybe Giada? I never do that.

As for adding oil to the pasta water, a spritz of PAM maybe better, if you feel you need to do that. I'm with whoever said it just takes a lot of boiling (really boiling) water to keep the pasta from sticking together.
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Old 10-27-2007, 11:03 AM   #32
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thanks for the replys
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Old 10-27-2007, 01:35 PM   #33
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with all due respect.....make your sauce first....then boil your pasta, in a large pot of lottsa salted water. Adding pasta water to the sauce will thin it, unless your sauce has thickened too much.....most sauces don't thicken too much. But whatever, enjoy your cooking!
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Old 10-27-2007, 01:51 PM   #34
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Quote:
Originally Posted by legend_018 View Post
I usually just make a basic sauce. Cook up some onions and garlic. throw in a can of whole tomatoes (crushed by hand)....dab of wine, some oregano.

DH says its rather thin. How can I thicken it up? and how much?
Change the can of whole tomatoes to a can of crushed tomatoes with added puree. The added puree will provide thickness.
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Old 10-27-2007, 02:32 PM   #35
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Quote:
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Change the can of whole tomatoes to a can of crushed tomatoes with added puree. The added puree will provide thickness.
What is added puree mean?
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Old 10-27-2007, 02:33 PM   #36
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Added puree is tomatoes that have been crushed and are really thick.
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Old 10-28-2007, 02:47 PM   #37
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DEFINITION: Tomato puree consists of tomatoes that have been cooked briefly and strained, resulting in a thick liquid. Basically, it's tomatoes turned into baby food. They add it to the crushed tomatoes to add some thickness, which is exactly what YOU are trying to do, so that makes it quite a coincidence, doesn't it?
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