Economy Gastronomy - new budget cookery programme; BBC

helyg

Penelope_Penguin wrote: »

I agree with batch cooking sauces, and freezing for later, but that's not puttanesca it needs olives, capers and anchovies I base mine on Delia's recipe, and like it as it only uses storecupboard ingredients

Penny. x

I think Patchwork Cat means Arrabiata?

Either way, both are yummy...

Penelope_Penguin

helyg wrote: »

I think Patchwork Cat means Arrabiata?

Ooooh, I've just googled it an it means "Angry Pasta" :mad: :rotfl: :rotfl:

helyg

Penelope_Penguin wrote: »

Ooooh, I've just googled it an it means "Angry Pasta" :mad: :rotfl: :rotfl:

Lol I never knew that and I've been making it for years! It is one of the recipes in Jamie's Dinners that you can turn his [STRIKE]bedrock[/STRIKE] family recipe for tomato sauce into.

patchwork_cat

No I do use it as a base for my Puttanesca - I add in chilli, olives, capers and anchovies. Although I had confused Arrabiata and Puttanesca whilst writing.

It is not authentic to use for 'lady of the night pasta', but as I have it in I use it and like it.

I add in allsorts of extras to my base sauce, it turns into a myriad of different things and is frequently not authentic! chilli con carne with pasta is a favourite here!

patchwork_cat

Puttanesca I believe translated means !!!!! in slang! Ok prostitute, since it didn't like that!

helyg

patchwork_cat wrote: »

Puttanesca I believe translated means !!!!! in slang! Ok prostitute, since it didn't like that!

I know, we used to call it slapper pasta when I was at uni

patchwork_cat

MrsE wrote: »

No sh*t Sherlock:rolleyes:

Mrs E surprised at you - you have been bullied on other threads and commented on how unpleasant some can be .

No the poster didn't make themselves clear, but still.

Off to make Lasagne with a portion of my tomato sauce ( which incidentally doesn't have much carrot or squash as it can change the flavour as I have found to my cost, perhaps 3 carrots and 1/2 squash to about 6 tins and 4 passatas)

helyg

patchwork_cat wrote: »

I add in allsorts of extras to my base sauce, it turns into a myriad of different things and is frequently not authentic! chilli con carne with pasta is a favourite here!

I'm the same, almost everything I make starts off with tinned tomatoes, garlic, onion and peppers, then just gets tweaked a bit to become italian/mexican/moroccan etc

My OH winds me up by asking which nationality my bog standard dish is meant to be tonight! :rolleyes:

foxgloves

I've been making what Allegra would call a 'bedrock' tomato sauce for ages. I know it would probably be quicker with tinned tomatoes & I don't have a problem with using them but I tend to get the freezer stuffed with this sauce when I've got a glut of tomatoes in the garden so it's a lot cheaper than buying tinned. I like Co-op value tinned tomatoes & usually have a stash of them in the cupboard, but this week I noticed they've gone up from 35p to 39p. They are 33p in Aldi. I didn't get any cos thought the Co-op ones would work out about the same when I'd factored in my dividend card but it'll be back to Aldi now they have gone up. Anyone finding tinned tomatoes for significantly less than this? Would be interested as we use loads of them once the homegrown ones are finished.

misskool

helyg wrote: »

I'm the same, almost everything I make starts off with tinned tomatoes, garlic, onion and peppers, then just gets tweaked a bit to become italian/mexican/moroccan etc

My OH winds me up by asking which nationality my bog standard dish is meant to be tonight! :rolleyes:

that sounds like the house special mince. 500g padded out into three nights dinner. We start with bolognaise and end up with curry via chilli.

Thankfully OH is most understanding and as long as it's tasty doesn't really care what it's called. :cool: