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Pasta sauce recipies

david_spurrell's picture

I am looking for recipes for oil based sauces or vinaigrettes for pasta. Something very simple using herbs and oil etc.

nutcakes_'s picture

(post #59086, reply #1 of 5)

When I need something quick I do this one, it would be dynamite with fresh chopped marjoram or oregano, even dill.

* Exported from MasterCook *

Pasta with Tuna, Lemon, and Caper Sauce

Recipe By : Joie Warner's No-Cook Pasta Sauces. Chronicle Books.
Serving Size : 4 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces tuna in oil
1 clove garlic -- finely chopped
grated zest of 1 medium lemon
2 Tablespoons fresh lemon juice
1/4 cup olive oil
1/2 teaspoon salt
freshly ground black pepper
2 Tablespoons capers -- drained
parsley -- chopped
freshly grated Parmesan cheese
8 ounces pasta

Canned tuna sparked with lemon and capers creates a superb sauce that complements many pasta shapes — penne, shells, or linguine, to name only a few. I prefer solid-pack tuna in olive oil for the best flavor and texture. I sometimes add a small handful of unpitted black olives — Kalamata or Gaeta — and a large, ripe tomato, seeded and diced, for a delicious variation. Italians would never serve cheese with fish, but you have my permission to break the rules!

Place tuna in pasta serving bowl and break it into large bite-size pieces. Add garlic, lemon zest, lemon juice, olive oil, salt, pepper, and capers and stir gently to combine. Set aside to warm to room temperature, or preferably, place the bowl (be sure it's heatproof) over the pasta pot to warm the ingredients while heating the water. Once the water comes to a boil, remove bowl and set aside.

Cook pasta in large pot of boiling salted water until al dente. Drain pasta well and immediately add to sauce in boil. Sprinkle with parsley and toss. Serve at once wtih Parmesan cheese. Pass the pepper mill.

Serves 2 to 4.

Can add a chopped tomato or a handful of pitted kalamata olives.

SAJ's picture

(post #59086, reply #2 of 5)

At the risk of not answering the way you want, I think what you are looking for is more of a technique than a recipe. This will set you free to create whatever kind of oil based sauce you want.

Generally, heat the saute pan over medium heat until it is quite warm. Leaving it for five minutes to preheat isn't bad.

Add the olive oil. Since you want an oil-based sauce, use one whose flavour and quality you like. I am not an olive-oil expert, so I will refrain from making any recommendations.

If you are using hot peppers, or hot pepper flakes, and want a quite spicy sauce, add them now and let them flavour the hot oil for anywhere from a few seconds to a minute or so.

Add your onions to the pan, if any, and let them saute a couple of minutes until tender to translucent, as you desire. Shortly after the onions, add the garlic. Starting the onions before the garlic absorbs some of the heat, and helps prevent the garlic from burning.

If you have other vegetables, add them now, in the order of how long they will take to cook.

If you are using dried herbs, now is a good time to add them.

If the pan is not too crowded, you can add meats such as chicken, or fish, if you desire now and let them brown a bit.

At the very end, add your acidic ingredients, such as lemon juice, (balsamic) vineger, wine, cider, and so forth to partially deglaze the pan, and to create the vinegrette affect. Cook for a minute or two to blend the flavours, and cook off any alchohol if you used it.

Finally, right before service add your fresh herbs, capers, or any other highly fragile ingredients including parmesan (or any) cheese. Season with salt and pepper. Toss for a few seconds to heat them through.

For service, toss your cooked to your taste pasta in the sauce for a second or three in the saute pan, and then serve.

For oily sauces without large chuncks, long pastas like linguine, capellini, or spaghetti are ideal for an oil based sauce. If you have chunks of delicious food, such as meats, broccoli, capers, pasta with nooks and crannies to hold the flavorful bits like masticoli, fusilli, shells, or even mafalda are nice.

If you put in fresh ingredients, things that you like, you cannot really go wrong and you will learn a lot as you go.


BTW, I didn't discuss tomatoes because I inferred that you are wanting a non-tomato based sauce. You would add tomatoes somewhere after the garlic to near the very end, depending on what effect you are looking for, and how the moisture would effect your other ingredients.

One of the simplest sauces using this technique is called "oil and garlic" (I would do it in italian, which I can hear in my mind, but I am too embarrassed to spell it wrong).

You use the technique above with:

Olive oil (the best you can get)
Fresh garlic
Black Pepper
Parmesan (optional)

Pasta (linguini or spaghetti).

. . .

Another classic is just olive oil, garlic, and basil. Add pine nuts and parmesan for a pesto-kind of deal.

. . .

Another classic (which I haven't tried, not being an anchovy person is) olive oil, garlic, shallots/onions (optional), anchovies, herbs.

. . .

A classic recipe is al'arrabiata, which is:

hot peppers
garlic (lots)
tomatoes, crushed but with some texture

often served over mastiaccoli or penne.

. . .

Use the same technique with

pre-cooked italian sausage (sliced)

and you get sausage napolitana, often served over penne.

. . .

I hope this was helpful, and that Chiffy and CLS don't point out too many things I got wrong :-)


SAJ's picture

(post #59086, reply #3 of 5)

I think browned butter and sage (cooked until nearly crisp) is another classic, often served over gnocci...

--SAJ, causing trouble

Dan-O's picture

(post #59086, reply #4 of 5)

There ya go David!

I lika da sauce..

I can't spell it but it sounds like "ollie ole ya"

Good post..


plantlust's picture

(post #59086, reply #5 of 5)

Made Nutcake's Tuna Pasta w/Lemon & Caper sauce last night. Excellent for a quick meal (assuming you've got lemons & capers). I used a can of Trader Joe's Tuna in olive oil, #44 shells & the last ripe Cherokee Purple tomato, finely diced. Next time I'll use smaller shells but all in all very tasty.

The skunks come out around 9pm.  Mother

note to self: Skunks don't listen to Mother...where the heck is the hydrogen peroxide?

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.