Arcane Fire

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A Dinner Party: The Cookbook

with one comment

Well, I guess I’m a little late on my Wednesday recipe post.  I love dinner parties.  But what I love more than dinner parties are really simple recipes to make for those dinner parties.  And somehow pasta always makes the menu.  Doesn’t this recipe (and the pearl bowls, and the purple decor..) look incredible?  Peep below the fold for the recipe or click here to read more about Michael Leva’s Recipes for Parties Cookbook on Tory’s Blog.  Fran Warde and Ina Garten–who both have a knack for presenting delicious, elegant comfort foods cookbooks–may have some competition. 

This incredibly light tomato sauce can be served with a variety of dishes, from pasta to a fish stew. (Serves 12)

Gather together:

  • 2 tablespoons extra virgin olive oil
  • 1 1/2 red onions, finely chopped
  • 2 teaspoons flaked sea salt
  • 2 teaspoons freshly ground black pepper
  • 2 pinches peperoncino
  • Two 28-ounce cans San Marzano Italian whole plum tomatoes in tomato puree
  • 1 bunch basil leaves, cut into chiffonade
  • 1 bunch mint leaves, cut into chiffonade
  • 1 cup walnuts 1 tablespoon coarse sea salt
  • Two 17 1/2-ounce packages imported dried fettuccine
  • 1/2 cup freshly grated Parmigiano-Reggiano, plus 1 cup for serving


  1. In a large saucepan, heat the oil over medium heat and sauté the onions until softened, about 5 minutes.
  2. Add the flaked sea salt, pepper, and peperoncino.
  3. Roughly cut the tomatoes with kitchen shears and pour them, along with the tomato puree, into the saucepan of onions.
  4. Stir the onions and tomatoes to combine and add a handful of basil and a handful of mint.
  5. Lower the heat and leave the sauce to simmer.
  6. In a large skillet over medium heat, toast the walnuts until lightly browned, about 5 minutes.



Written by doorr

May 20, 2010 at 2:20 pm

One Response

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  1. Looks wonderful.


    May 20, 2010 at 5:06 pm

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