May 4, 2011 by Ellen V
I loved Eric from the moment he taught me how to drink a Corona, but I knew he was “marriage material” when I learned several things about him:
- He loves to wash cars. Please do not misunderstand me. Eric doesn’t love clean cars, he loves to clean cars.
- He can eat his weight in Sour Patch Kids.
- He can make a pasta to cure cancer. Well, a pasta to cure the common cold, at least.
Immuno Pasta is one of the best things that ever happened to me, and Eric whipped up a batch tonight. Here’s the scoop:
- Heat about 2 cups of olive oil and an abundance of garlic in a large dutch oven or stock pot.
- Add one large, diced red onion, and several diced carrots and celery stalks. Other veggies are welcome additions, as well, but they are not needed. The oil-to-veggie ratio is good if the oil seems to just cover the veggies. Simmer it all for about a half hour.
- Then, add one large can of diced tomatoes (and any other tomatoes you have lying around you’d like to use up). Simmer for about 10 more minutes.
- Finally, skim off the excess oil and dispose (or save a little for bread dipping… yummy!) Using an emulsion blender (or “stick blender” as we like to call it), blend the veggies to a desirable consistency. Heavily whipped veggies give a creamy texture, while less-blended veggies can be easily disguised as your run of the mill marinara.
- Season with basil, red pepper flakes, or whatever your family prefers!
We use the sauce with whole wheat pasta and dip a little bread in some of the leftover oil. Delish.