Ok, so Mama D's is an AMAZING little Italian joint in Manhattan Beach, California...my first visit I had the cheese ravioli with the pink sauce. Most recently my roomie and our friend Kady went to a little Italian place here in Plano and we all three ordered the ravioli with the pink sauce! Well tonight I had some zucchini that I decided to make into a pasta... guess I've got "Italian" on the brain! :) If you only knew!
Burnetti strikes again. Are you ready for this play by play?
|spiral your zucchini nice and pretty|
Ok, so into the kitchen I went with an alfredo sauce in my head..thank goodness I had some cashews in the fridge or I would have been heart broken. Lemon..check. Garlic..check. Water..obviously. Thyme, nutmeg and nutritional yeast...check, check & check! Wooo hooo this meal is going to happen! As I was processing and tasting I wasn't liking what was coming out. Red pepper flakes..duh spicier the better. Ok, now this is a little better..but hmmm still not what I want. *Lightbulb* I have a can of diced tomatoes with garlic...oh my gosh..BEST IDEA EVER...raw pink sauce! Done & Done! Tossed half the can into the food processor and the white alfredo sauce started turning a pretty pink color. Insert thought *I'm the
smartestperson on earth face*. Wait a second, did I really just think smartest person on "earth face" wow. Still a blonde at heart.
Ok so now time for the tasting...woah move over Giada because Jiamie Burnetti is in the kitchen and this taste magnifico!
As a side note I did not really measure anything as I just thought it was gonna be another little plain, jane pasta sauce that I wouldn't write about. So find your favorite raw alfredo sauce online and then toss in some tomatoes. I have listed a few for you here and here. Then feel free to check out the rest of the pictures below because I"m about to grub down. Mmm when Italian's attack...the plate!
Ok, don't go anywhere yet I've got a little bonus information for you. Pop some sprouted grain bread in your toaster then grab your garlic...can't have pasta without Italian garlic bread. After you toast the bread take your garlic and it rub back and forth all over the toast...the garlic will start disappearing into the toast like magic..brush a little olive oil on it and BIZAM ...thirty second garlic toast!
|p.s. I was to hungry to drain the remaining water before plating...lol next time dahhhling, next time. |
you get the picture, sorry it ain't purrty :)