Pasta Potato

·         2 Tbsn olive oil                         1/2 cup minced pancetta or bacon, optional            1 Tbsn garlic minced

·         3 or 4 potatoes, about 1 1/2 pounds, peeled,cut into bite-size chunks       1- 28 oz can whole peeled tomatoes, not drained

·         3 or 4 small dried hot red chiles, or to taste (or substitute about 1 teaspoon crushed red pepper flakes)

·         1 1/2 lb Ditalini or assorted dried pasta                        Salt & pepper to taste

         Put  several cups of water in a pot on stove, and keep it at a simmer. Place olive oil in a large saucepan, and turn heat to medium. If you're using pancetta or bacon, add it to the oil and cook, stirring occasionally, until it becomes slightly crisp, about 10 minutes. (If you are omitting the meat, proceed to the next step.) Add potatoes, garlic and chiles and raise the heat to medium-high. Cook, stirring occasionally, until potatoes begin to brown all over, about 10 minutes. Add tomatoes and their juice, along with 2 cups of the simmering water, and bring to a boil. Turn heat down to medium-low, and cook uncovered, stirring occasionally to break up the tomatoes and prevent sticking  While potato mixture is cooking, break long dried pasta, like spaghetti, into several lengths; place cut pasta, like ziti, in a bag, and break it up with the back of a pot or a hammer. After potato mixture has simmered for about 10 minutes, add pasta and plenty of salt and pepper to pot. Simmer, stirring and adding the simmering water as necessary; mixture should remain thick and stewy, never dry.

        When potatoes are tender and pasta quite tender -- this will take 20 minutes or more -- the dish is done. (It may be covered and refrigerated for a day or two, or put in a closed container and frozen for several weeks; it's likely that you will need to add more liquid when you reheat.) Check the seasoning, and add some crushed red pepper flakes, black pepper or salt if needed. Serve hot, in bowls.

Calamari Pasta

1/2 C Olive Oil                    1-1 1/2 Garlic clove minced                       1 can whole peeled tomato/crushed
1/4-1/3 small can of tomato paste             1-2 hot peppers (taste before adding 2nd pepper)
3 Tbsn Red wine                 washed, clean calamari/squid                     linguine       parsley sprigs
saute' garlic in the oil over med. heat, then add the tomatoes, tomato paste, wine, pepper(s)
simmer for 2 hours.

After about an hour and a half of the simmering add the calamari, during this time you can make the linguine, the Calamari will simmer in the pot for 30 minutes, so time the pasta accordingly. Drain pasta and serve the Calamari Sauce over it adding a sprig of parsley.  This is a great meal for the traditional seafood Christmas Eve the Italians observe.

Italian Sauce in bulk to can

Makes about 9 pints.

·                     6 cloves garlic, minced

·                     1 cup green bell pepper, chopped

·                     2 tbls. oregano

·                     2 tsp. black pepper

·                     4 tsp. salt

·                     1/4 cup olive oil

·                     30 pounds whole tomatoes (1 lug)

Hot Pack

To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Cut into quarters and boil in a large uncovered pot for 20 minutes. Press through a sieve or food mill.

In a heavy sauce pan or cast iron skillet, saute garlic, peppers, and onions in oil until tender. Combine with tomatoes and remaining spices and bring to a boil. Simmer uncovered until thick enough for serving. Volume will be reduced by almost one-half. Stir often to prevent sticking.

Pack hot jars with hot prepared tomato mixture leaving 1-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.

Processing Methods

Pressure Canner:

Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.

·                     Pints 20 minutes

·                     Quarts 25 minutes

After processing, remove jars immediately, place on a rack to cool. Test for a seal.
Note: Do not increase amounts of vegetables

Italian Sauce

Italian Sauce can be used in many recipes or just as a sauce with your favorite pasta. Whenever *Sauce is indicated in a recipe it means this sauce.

1/2 C olive oil                        1 clove garlic crushed              1/2 C whole peeled tomatoes crushed w/juice      

1 1/2 Tbsn of tomato paste    *green bell peppers cut in strips      dash Oregano     salt & pepper to taste

*Bell peppers are optional but can be used if you use them you need to saute' the strips in the oil with the crushed garlic clove...if you do not use the bell pepper strips just saute' the crushed garlic clove

After the saute' add the tomato paste, tomatoes and Oregano, simmer for about an hour and you can use this as a sauce or add to many other dishes .