Italian Pasta Sauce

Here is a quick, easy and delicious summer recipe Italian pasta that you just have to make for dinner tonight. Anyone can do that. Your family will feel like they eat in an authentic Italian restaurant after eating this dish.

But before we get to this recipe, I would give you some tips on how to buy the best quality ingredients for this dish.

Tips for Buying Your Vegetables

The key to this dish or any dish that calls for fresh vegetables, is to educate yourself on how to choose the best ingredients. It can be confusing to the store with all the different varieties, textures, sizes and shapes that vegetables are available in.

I try to use only fruit and vegetables. They may be more expensive, but they are tastier, richer in nutrients, and most of the time without harmful chemicals.

For this particular dish I use Roma or Plum tomatoes. A Roma tomato is a type of plum tomato, to the best of my knowledge, there is no real difference between the two. I like to use Plum or Roma tomatoes for cooking and sauces. They are plumper and have less seeds and juice than other varieties. They also taste better in my opinion.

Choose tomatoes that are heavy for their size and have a rich color and deep. This deep rich color indicates not only a better taste of tomatoes, but it is also an indication that the tomato has a higher supply of healthy ingredient "Lycopene".

The smell of tomatoes. They should smell fresh and earthy.

Choose tomatoes that are smooth and seamless, soft spots and stains.

When choosing your squash, make sure it is firm and heavy for its size.

Examine the skin for cuts or soft spots. Look at the stem and make sure it is not discolored or shriveled.

Choose squash that is smaller and younger than they are generally more tender.

THE PASTA

Am I really devote a section of this article for pasta? You can not use the old pasta? Is there really a difference?

In my opinion, yes, it makes a difference. There are many varieties of pasta on your supermarket shelves, but not all are created equal. I tried many different brands of pasta and always find myself back to Barilla.

He just cooks to perfection every time. When I say completely, I mean "Al Dente". When pasta is cooked "Al Dente", it should be firm but not hard. Cooking pasta to this perfect state does require practice. Follow the instructions on the back of the pack. They are usually fairly accurate. My recommendation would be to taste the pasta a minute or two before the suggested cooking time is reached.

INGREDIENTS

Here are the ingredients you'll need. These measures are not set in stone. Not everyone has the same preferences. You can easily adjust the ingredients below to your taste. The kitchen is all about experimentation and I find that many of my recipes evolve over time.

1 pound of Barilla Pasta - I use penne. I tried other types of pasta such as spaghetti and ziti, but penne seems to have the best texture and holds up well with the ingredients in this dish.

3-4 yellow zucchini cut into 1 / 2 Inch pieces

3-4 Roma or plum tomatoes cut into 1 / 2 Inch pieces

4 cloves garlic, peeled and smashed

1 to 2 tablespoons fresh thyme, chopped

1 cup fresh basil leaves Torn

1 / 4 cup fresh Italian parsley

1 / 4 cup Asiago or Parmesan cheese Plus a bit more for the service

Some drizzle of olive oil

2 tablespoons unsalted butter

Salt and pepper to taste

MODE

Preheat oven to 400 degrees.

Add vegetables and garlic in a large baking sheet. Drizzle.