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Pasta sauce - no tomatoes

post #1 of 15
Thread Starter 

I know that summer is an odd time to be looking for pasta sauces without tomatoes but sometimes I want a sauce that is not red.  I occasionally make a carbonara sauce but aside from that I don't know too many sauces without tomato.  Suggestions?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 15

You can make any kind of french "ratatouille" or Italian "caponata" with fresh summer veggies, leaving out tomatoes and put it on your pasta.

And there's of course the pasta pesto, classic or in your own variations. Also pasta vongole or cozze. Can both be made without any tomato just using garlic, white wine, parcely, mussels or vongole. And I'm sure there are lots more suggestions.

post #3 of 15
Thread Starter 

You're right about the caponata.  Should I add some broth to make it more saucy?

 

I don't know what a cozze is.

 

Wow, haven't had pesto in a long long while.  That needs to go on this week's menu pronto!

 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #4 of 15

Chris had some good ideas, also maybe you could try a nice brown sauce or sautee up some mushrooms and garlic deglaze with a wine. Then you could even finish the pasta in the mushroom sauce.

post #5 of 15

Heat good olive oil.  Add stuff you like.  Season.  Cheese.

 

Any white wine which isn't too sweet; shellfish, me likey -- especially vongole or freshly grilled prawns; olives of any sort; capers; garlic, of course -- fresh sliced or chopped, or granulated; garlic chives; roast garlic; shallots; scallions; onions; crushed red peppers; chopped or coined fresh chilies; oregano; basil; fines herbes; Old Bay; a favorite barbecue "dry rub;" any other seasoning combination you like; any dry cheese alone or in combination... cotija is good; the world's your oyster; you get the idea. 

 

Instead of olive oil, butter or beurre noisette.

 

Original Alfredo -- which is just butter, cheese, seasoning.

 

Sour cream.

 

Soubise.

 

Ricotta, requeson, cottage cheese, farmer's cheese, etc., with chives and herbs.

 

Fish sauce, with a touch of sambal or sriracha. 

 

Sesame oil, rice vinegar, a touch of soy.

 

Any vinaigrette. 

 

You're such a good improvisational cook Koukouvagia, I don't think I'm telling you anything as much as reminding.

 

BDL


Edited by boar_d_laze - 8/8/11 at 8:40am
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What were we talking about?
 
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post #6 of 15

I make a crab and chili/lemon sauce for linguine or tagliatelle, using fresh chopped chilis, zest and juice of a small lemon warmed in olive oil and then the crab (we like the dark and the light meat) - cook pasta until al dente, drain, add to the pan with the other ingredients and toss quickly.  If too dry, add a little extra EVOO. 

post #7 of 15
Quote:
Originally Posted by Koukouvagia View Post

You're right about the caponata.  Should I add some broth to make it more saucy?

Why not? You know best what consistency is right for you. But whatever veggies you combine, I strongly suggest to finish your pasta and sauce with abundant grated or shaved parmezan. Always makes that incredible difference imo.

 

I don't know what a cozze is.

It's Italian for mussels.

 

Wow, haven't had pesto in a long long while.  That needs to go on this week's menu pronto!

Here's one with pappardelle I already posted earlier in the recipe section. Homemade pesto with fresh basil, dried walnuts, garlic, olive oil, parmezan.

I also have a sauce recipe for just walnuts and cream, but I guess that's more a recipe for late fall.

 

pastaPesto2.jpg

 

 

 

 



 

post #8 of 15

Pesto Sauce, White clam sauce, crab and mushroom sauce, lobster sauce, florentine sauce,sauce smitane, mushroom anchoise, there are many without tomatoes.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #9 of 15

My family likes when I melt a stick of butter, saute some minced garlic and add fresh lemon juice.   Toss the pasta to coat and top with fresh basil.  licklips.gif

post #10 of 15

I have always liked fresh pastas and egg noodles tossed in either butter or olive oil, with garlic, salt, and pepper. This'll give you a chance to taste the noodles more than the sauce, assuming you have any interest in making your own noodles. I'm also a big fan of primaveras. It's a great fridge magnet for all those veggies you don't know what to do with, and it's pretty tolerant to variations in seasoning as long as you don't put in anything too heavy. No zucchini and rosemary primavera.

post #11 of 15

My husband, though Italian, never wants tomato sauce on his pasta.  How frustrating!  I got the only italian who doesn't like it!  So i have many other ways to cook it.  examples"

 

Zucchine or cauliflower do well this way. 

saute garlic (3 -4 cloves if large, sliced) in olive oil till they begin to cook, and add either cubed zucchine (cut in 1/4ths and then slice) or small flowerettes of cauliflower. 

Cook over painfully low heat, stirring occasionally not to burn, till they sort of "melt" - get pretty soft. 

Drain pasta, put a couple of handfuls parmigiano on it while hot, let it sit without stirring (or it ends up on the pot) and add the veg. 

you can use hot pepper with the garlic. 

 

More a winter than summer dish, but you can peel italian sausages and crumble the inside into a pan (or chop in cubes) and brown.  Add ricotta, an egg, and a lot of parmigiano - mix well with the pasta. 

 

aglio olio pepperoncino

 

too tired to remember more

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #12 of 15

Try a good flavoured olive oil.......sage, garlic, parsley into some hot olive oil then puree. Or even just a high quality oil with a bit of citrus zest grated over the pasta.

 

Ken Harper

http://www.chopchop.ca

post #13 of 15
Thread Starter 

Siduri I have made your slow cooked cauliflower before, it was amazing!

 

I recently made a carbonara with the addition of slow cooked zucchini - it was awesome!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #14 of 15

creamed fennel is one of my favorites, but it's not for everyone.

 

It's simply. I poach some wedges of fennel core, then bake them in bechamel and cheese.

 

Good dish on it's own but better, I think, in pasta.

post #15 of 15

I feel that same way about the sauce...sometime I like a little red and sometimes I don't...I like to take a can of artichoke hearts (with the water) and place them in a blender.  Pulse for a few seconds till the pieces have broken down but not too much.  Add the artichokes to hot pasta, season with salt/pepper and top with extra virgin olive oil and grated cheese.  Not only is it simple but there is no cooking required other than the pasta!  Enjoy...Forkful of Simplicity Cookbook

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