COLLABORATIVE TOMATO SAUCE
A collaborative effort on Steve’s birthday. He selected the ingredients; I made the dish. Pasta sauce with all our favorite ingredients over thin spaghetti, topped with pan-fried Portobella mushroom. Drizzle with Truffle oil and sprinkle with plant parmesan cheese shreds! Extra toppers included fresh basil and daiya blue cheeze dressing!
Taste The Fragrance!!
Serves 4-6 pasta servings; Makes 5-3/4 cups sauce
SAUCE:
28 oz. can tomato sauce – we used GIA RUSSA FANCY brand
14.5 oz. can fire roasted diced tomato tomatoes – we used Muir Glen brand
.5 oz. fresh basil, cut into lg. pieces, stacked, wrapped in cheese cloth or piece of polyester, twisted and tied tightly with string in a square knot twice or using ends of the cheesecloth
.5 oz. fresh marjoram, cut into lg. pieces, stacked, wrapped in cheese cloth or piece of polyester, twisted and tied tightly with string in a square knot twice or using ends of the cheesecloth
6 fresh peeled garlic cloves, finely chopped
2 t. fine grind fennel seed
1 t. dried oregano, crushed finely between fingers
2 t. dried tarragon
2 t. garlic powder
1/4 t. ground allspice
2 c. V-8 Vegetable Juice
1/4 c. tomato paste
1 t. sugar
lots of fresh grind black pepper
salt to taste
3 T. extra virgin olive oil
Portobella Mushroom Saute:
2 T. extra virgin olive oil
12 oz. Portobella mushrooms, washed, stems trimmed, then cut into 1 inch triangular chunks, then in half
salt
fresh grind black pepper
black or white truffle oil (infused in olive oil) – we used SABATINO TARTUFI brand
Spaghetti:
1 lb. thin spaghetti, cooked in lots of sufficiently salted water till tender, drained
extra virgin olive oil
salt and pepper
ADD-ONS:
truffle oil
plant parmesan cheese – we used Follow Your Heart brand
fresh cut basil strips
daiya brand BLUE CHEEZE DRESSING
fresh grind black pepper
1- In extra-large soup pot, over medium heat, combine all sauce ingredients. Stir, bring to boil, reduce heat to medium-low, partially cover and cook 30 minutes.
- Turn heat off and let set till ready to use, then reheat and remove both bouquet garni, squeeze into pan, then discard.
2- Saute one half of the mushrooms, without overlapping, in extra-large skillet in oil with salt and pepper to taste. When done drizzle with truffle oil, toss and remove to plate.
- Repeat with remaining mushrooms. Set aside.
- When ready to serve, reheat.
3- Cook pasta according to package, instructions, drain, place in large bowl. Drizzle with olive oil to taste, then salt and pepper to taste – toss to evenly distribute.
4- To Serve: Place mound of pasta on each plate. Ladle with sauce, top with mushroom, drizzle with additional truffle oil. Top with fresh basil followed by a drizzle of daiya blue cheese dressing. Sprinkle with fresh grind black pepper. Serve.
CHEF DAVIES-TIGHT™ 