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Old 12-16-2004, 10:54 AM   #11
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Oh I can't agree more about being patient after adding the baking soda!!!!! Once there's too much it's too late and it's really, really bad!!!!!

mudbug - At the restaurant I worked at that's exactly how we made our marinara - and there's no way to get around it - it's GREAT!!!! Through the years there every chef that came in wanted to change it and they were thoroughly disgusted when they were told to change it back!!! LOL

Everyone wants to be creative and change things but you can't beat this simple recipe. I always make sure that the basil is pretty plentiful. When I go to heat it again I slowly saute it to remove even more of the juice and concentrate the flavors. - Oh yea - this is in my future in the next few days!!!!

This can easily be topped with a grilled/sauteed chicken breast, or surrounded by grilled veggies, or a combination of mussels, clams, and squid.
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Old 12-16-2004, 10:58 AM   #12
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elfie, I'm still in the heavy-on-the-meat phase of tomato sauce, with lots of mushrooms, onions, and red wine. One of these days I'm gonna have to do mom's recipe - probably over chicken or seafood as you suggest.
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Old 12-16-2004, 11:01 AM   #13
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This sauce isnt cooked at all.
Canned diced tomatoes.
Chopped olives
Cracked pepper
A punch of salt
Good Olive Oil
A little rosemary
And either garlic powder or minced garlic

MIX and let it set for about 20 minutes or longer. Put well drained HOT pasta over it and mix!

ENJOY! :D Trust me guys this recipe is SO easy and it is FAST too! Its VERY tasty!!!!!
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Old 12-16-2004, 11:02 AM   #14
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I think this would still be great with some Italian sausage - spicy and hot!!!! I've never tried to duplicate this using meat - I might try that too. But when I do meat I want a mixture of ground beef and pork - the flavor is great!!!!!! Or even all pork sometimes.

But as is makes a good side dish to some lemon chicken, or rosemary chicken, or slices of pork tenderloin.

I guess theoretically it would need some tomato paste - otherwise the meat would stand out too much - or maybe pureeing the tomatoes would help.

Forget to mention that I usually add some red wine and kalamata olives to my recipe but not every time.
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Old 12-16-2004, 11:03 AM   #15
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DS - great idea and rosemary is a great addition!!!!!!!!!!!
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Old 12-16-2004, 11:03 AM   #16
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That does sound good, sush. I hope you are using black olives. Green ones in pasta sauce? Blech!
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Old 12-16-2004, 11:06 AM   #17
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couldn't agree more bug - no puttanesca for me!!!!!
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Old 12-16-2004, 11:11 AM   #18
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Green olives belong in martinis and tapenade and nowhere else, IMO.
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Old 12-16-2004, 07:40 PM   #19
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Green olives are part of the axis of evil and must be pounded into submission! LOL!
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Old 12-16-2004, 07:44 PM   #20
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So that's how they got tepenade!!!!!! I always wondered - 8)
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