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Pasta sauce

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  • 01-02-2019 6:28pm
    #1
    Dots1982
    Closed Accounts Posts: 3,957 ✭✭✭


    Would thin salami blended with onion, black olives, red pepper and tomato jar sauce me alright with pasta? Any suggestions to make it better or would it be better unblended?


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    #2
    Cheshire Cat
    Registered Users Posts: 2,277 ✭✭✭Cheshire Cat


    Sounds good to me! Make sure you sweat the onion properly and add some garlic and some herbs like thyme and/or oregano if you have them. Dice the salami and DO NOT blend the sauce! The different textures are better and blended black olives would make the sauce greyish and unappetising.


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    #3
    Dots1982
    Closed Accounts Posts: 3,957 ✭✭✭Dots1982


    Cheshire Cat wrote: »
    Sounds good to me! Make sure you sweat the onion properly and add some garlic and some herbs like thyme and/or oregano if you have them. Dice the salami and DO NOT blend the sauce! The different textures are better and blended black olives would make the sauce greyish and unappetising.

    Cheers for that


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    #4
    Marcusm
    Registered Users Posts: 10,350 ✭✭✭✭Marcusm


    I wouldn’t use thin salami if you can avoid it and I certainly wouldn’t blend it into a paste. Texture is as important as taste with pasta sauces.


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