Pasta Divina, the First Certified Organic Pasta Company in New Mexico!
Enjoy these sauce recipes we teach in our cooking classes!
Arugula-Walnut Pesto
(Serves 8)
- 5 oz arugula, washed and spun dry (about 3 cups) or 1 prewashed bag
- ½ cup freshly grated parmigiano
- ½ cup walnuts, toasted
- Juice of 1 fresh lemon
- 4 cloves of garlic peeled
- Sea Salt
- ¼ cup extra-virgin olive oil
- ¼ cup walnut oil
Put arugula, Parmigiano, walnuts, lemon juice, garlic, and 1 tsp salt into food processor and process until the mixture is finely ground, 1 minute. In a measuring cup, combine the olive oil and walnut oil. With food processor running, drizzle the oil through the feed tube and process until mixture is mostly smooth.
Cook pasta according to directions above, drain. In a separate bowl, toss pasta with enough pesto to generously coat the pasta, serve with more Parmigiano, if desired.
Fresh Tomato Sauce
(Serves 8)
- 8-10 Fresh Tomatoes (either Roma or Vine-Ripened) - diced
- 6 Garlic Cloves Minced
- 4 T Olive Oil
- ¼ cup Fresh Basil (torn or chiffoned)
- Salt & Pepper
Heat Olive Oil in a skillet. Add garlic and sauté until soft. Add Tomatoes and bring to a soft boil. Add salt and pepper to taste and fold in basil. Cook for 15 minutes, adjust seasonings as necessary.
Spicy Sausage Sauce
(Serves 8)
- 2 T extra-virgin olive oil
- 1 pound spicy Italian sausage links
- 1 T thinly sliced garlic
- 2 serrano chilies
- 1 cup lightly packed, torn basil leaves
- 1 (28 ounce can) whole tomatoes, pureed with their juices
- Sea salt
- Freshly ground pepper
Heat the oil in a large saucepan over high heat. Add the sausages and enough water to come about half way up the sausages. Cover, reduce the heat to medium low, and cook until done, about 10 minutes. Remove the lid and allow the water to evaporate. The sausages will then fry in their own oil when the water evaporates. Remove the sausages from the saucepan and drain them on paper towels. Remove all but 2 tablespoons of fat from the saucepan. Add the sliced garlic and chilies and cook until the garlic begins to brown, about 1 minute, stirring occasionally. Add the basil and cook for 15 seconds, then add the tomato puree. Simmer the mixture for 15 to 20 minutes, stirring occasionally. Taste the adjust seasoning with salt and pepper.
Cut the sausage links in half lengthwise, then crosswise into ¼ pieces, creating half moons. Return the sausages to the saucepan and heat through.
