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Garlic Butter Sauce
Pantry Italian

Garlic Butter Sauce

4.4

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a small saucepan.
  3. 3 Add garlic , and sauté until cooked and fragrant.
  4. 4 Add oregano and basil; stir until heated through.
  5. 5 Serve warm.

By Christine

Pesto Genovese (Authentic Italian Basil Pesto)
Pantry Italian

Pesto Genovese (Authentic Italian Basil Pesto)

4.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.
  2. 2 Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.

By MadameDanielaMoscaToba

Sun-Dried Tomato Pesto (No Nuts)
Pantry Italian

Sun-Dried Tomato Pesto (No Nuts)

4.8

Prep
10 min
Cook
Total
20 min

Instructions

  1. 1 Place sun-dried tomatoes in a small pot and cover with water; bring to a boil. Remove from heat and let tomatoes soften, about 10 minutes. Drain.
  2. 2 Blend tomatoes, basil, Parmesan cheese, garlic, and salt in a blender until mixed. Slowly add olive oil, about 1/4 cup at a time; blend until smooth.

By Jenny Crocker

Chef John's Fresh Tomato Sauce
Pantry Italian

Chef John's Fresh Tomato Sauce

4.9

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat olive oil in a saucepan over medium heat and add sliced garlic. Cook and stir for about 30 seconds before adding basil leaves. Sizzle garlic and basil in olive oil until the thinnest slices of garlic just start to turn golden. Quickly transfer in tomatoes. Add salt and pepper flakes (if using) and increase heat to medium-high.
  3. 3 Cook, stirring occasionally, until the mixture simmers and the tomatoes have completely collapsed and liquefied. Turn off the heat.
  4. 4 Using a strainer or colander, strain the sauce into another pot, pressing everything through with the back of a ladle or spatula, until nothing is left in the colander except the skins and seeds.
  5. 5 Place strained sauce back over medium heat and reduce to about 5 cups, or until desired thickness. Taste for seasoning and use immediately, or store in an airtight container until needed.

By John Mitzewich

Proper Homemade Pesto
Pantry Italian

Proper Homemade Pesto

4.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Crush garlic and a pinch of kosher salt in a mortar with the pestle until garlic is mashed and paste-like, 1 or 2 minutes. Add basil in 3 or 4 additions, crushing and pounding down the leaves until they form a fairly fine paste, about 8 minutes or more depending on size of leaves and thickness of stems. Add and pound in pine nuts.
  2. 2 Transfer a handful of grated cheese to mortar and pound into the sauce. Add another handful of cheese and incorporate into the mixture. Continue adding cheese a handful at a time until completely incorporated, about 5 minutes.
  3. 3 Drizzle in olive oil 1 tablespoon at a time, pounding it into the sauce. When all the olive oil has been added and emulsified into the mixture, transfer pesto to a bowl and drizzle the surface with olive oil.

By John Mitzewich

Easy Pesto
Pantry Italian

Easy Pesto

4.5

Prep
2 min
Cook
10 min
Total
12 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Place almonds on a cookie sheet, and bake for 10 minutes, or until lightly toasted.
  2. 2 In a food processor, combine toasted almonds, garlic, basil, olive oil, nutmeg, salt and pepper. Process until a coarse paste is formed.

By Rebecca Jane Thompson

Fresh Tomato Basil Sauce
Pantry Italian

Fresh Tomato Basil Sauce

4.8

Prep
20 min
Cook
120 min
Total
140 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cook tomatoes and basil in a large saucepan over medium-low heat until tomatoes are soft.
  3. 3 Meanwhile, heat olive oil in a medium skillet over medium heat; add onion and garlic and sauté until onion has softened and turned translucent, about 5 minutes.
  4. 4 Add onion mixture to tomato mixture; season with salt and pepper. Simmer on low heat for 2 hours or until thick.

By Mindi

Pizza Sauce with Fresh Tomatoes
Pantry Italian

Pizza Sauce with Fresh Tomatoes

4.9

Prep
30 min
Cook
70 min
Total
100 min

Instructions

  1. 1 Cut an "X" in the bottom of each tomato. Fill a large mixing bowl with ice water.
  2. 2 Bring a large pot of water to a boil. Add tomatoes to the boiling water until skins start to curl, about 30 seconds. Remove tomatoes from the boiling water and submerge in the bowl of ice water until cool enough to handle, 1 to 2 minutes.
  3. 3 Remove tomatoes from the ice water; peel off and discard skins. Transfer skinned tomatoes to a blender and blend until liquefied. Pour into a medium saucepan; add onion, garlic, oregano, basil, salt, and pepper. Simmer over medium heat until sauce reduces to desired consistency, 60 to 90 minutes.
  4. 4 Puree pizza sauce with an immersion blender until smooth. Use sauce immediately, or store in the refrigerator overnight to allow flavors to develop.

By Xandera

Lighter Basil Pesto
Pantry Italian

Lighter Basil Pesto

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Chop basil, garlic, and pine nuts in a food processor. Add ricotta cheese to basil mixture and process. Repeat with Parmesan cheese, olive oil, salt, and black pepper. Add vegetable broth and process until sauce is smooth. Add more broth if pesto is too thick.

By Jtallent

Jalapeno Pesto
Pantry Italian

Jalapeno Pesto

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pulse walnuts and garlic in a food processor until finely chopped. Add basil, Parmigiano-Reggiano cheese, and jalapeno pepper; process until combined. Stream olive oil into basil mixture while food processor is still running until consistency is smooth. Season with salt and black pepper.

By curiouschef

Best Vodka Sauce
Pantry Italian

Best Vodka Sauce

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat a large saucepan over high heat until the surface is very hot; add minced garlic and sear until brown, 1 to 2 minutes.
  3. 3 Pour vodka into the saucepan, taking care in case any flames ignite from the alcohol meeting the hot surface of the pan.
  4. 4 Quickly pour cream into pan to douse any flames and stir; add tomato sauce, crushed tomatoes, Parmesan cheese, basil, and parsley.
  5. 5 Bring the mixture to a boil, remove from heat, and rest sauce long enough to let herbs flavor the sauce, 5 to 10 minutes.

By J Lynn

Sicilian Pizza Sauce
Pantry Italian

Sicilian Pizza Sauce

4.2

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Add onions and sauté in hot oil until just starting to turn golden, 5 to 8 minutes. Stir in tomato purée, water, oregano, basil, salt, and pepper until combined.
  2. 2 Bring sauce to a simmer. Reduce heat to medium-low, cover, and simmer until flavors blend, about 30 minutes.

By koko

Roasted Red Pepper Sauce
Pantry Italian

Roasted Red Pepper Sauce

4.7

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Preheat the broiler. Lightly coat the red peppers with olive oil. Cook peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
  3. 3 Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
  4. 4 Heat oil in a large skillet over medium-low heat. Add chopped red peppers, garlic, and basil; cook and stir until flavors combine, about 5 to 10 minutes.
  5. 5 Carefully place mixture into a blender and puree to desired consistency. Return puree to the skillet, and reheat to a boil.
  6. 6 Stir in half-and-half and Romano cheese; cook and stir until cheese melts. Add butter, and stir until melted.
  7. 7 Season with salt and pepper to taste. Simmer for 5 minutes.

By Bob Bailey

Pesto alla Siciliana
Pantry Italian

Pesto alla Siciliana

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine Parmigiano-Reggiano cheese, olive oil, basil leaves, pine nuts, and garlic in a mortar. Crush with a pestle until pesto is finely ground, but not too smooth.
  2. 2 Mix pesto, cherry tomatoes, and ricotta cheese together in a bowl. Season with salt and pepper.

By Buckwheat Queen

Spinach Basil Pesto
Pantry Italian

Spinach Basil Pesto

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place spinach, basil, pine nuts, Parmesan cheese, 2 tablespoons olive oil, garlic, lemon juice, salt, lemon zest, and pepper into a food processor; blend until nearly smooth, scraping the sides of the bowl with a spatula as necessary.
  2. 2 Drizzle remaining olive oil into the mixture while processing until smooth.
  3. 3 Enjoy!

By Dianne

Maria's Tomato-Basil Spaghetti Sauce
Pantry Italian

Maria's Tomato-Basil Spaghetti Sauce

4.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Puree tomatoes in a food processor until smooth; strain through a fine-mesh sieve into a bowl.
  2. 2 Heat olive oil in a large, deep pot over medium heat. Stir strained tomatoes, onion, Parmesan cheese, basil, garlic, and red wine together in the pot with the oil; season with salt and pepper. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until thickened, about 25 minutes.

By Cara

Easy Homemade Pizza Sauce
Pantry Italian

Easy Homemade Pizza Sauce

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix together water, tomato paste, and olive oil in a large bowl or jar. Add garlic, oregano, basil, rosemary, salt, and pepper; mix well.
  3. 3 For best results, let sauce stand for several hours to allow the flavors to blend. No cooking is necessary; just spread on pizza crust.

By Frank Sweterlitsch