Sauce verses Gravy or is it a Salsa? -Arthur’s Rotini with a tomato, zucchini, onion, and garlic sauce!

Nothing taste better and is more filling than a homemade sauce on pasta but I become confused as to what is should be called? I prefer mine to be chunky with loads of fresh veggies that are not too cooked down. Is it a sauce, a salsa, or a gravy?  Most of us are confused when Italians call sauces “gravy”.  Simply put, a sauce is quickly made. A Salsa, in Italian, refers to a semi-liquid cooked tomato based sauce that is used as a condiment. A Sauce tomate is one of the five mother sauces of classical French cooking.  And then there is a ragu’. A ragu’ is a meat sauce that is cooked for a long time. Ok. I am more confused as I research this. It seems to be a regional thing so don’t worry about what you call it. As long as it good and fresh!

Arthur’s Rotini with a tomato, zucchini , onion, and garlic sauce!

-One large can of cooked tomatoes. To save time I used a can of cooked sliced tomatoes and zucchini

-Fresh Garlic, dried oregano, thyme, one onion, olive oil, bay leaves

-Pasta of choice. I used a whole wheat rotini. In the pasta water I add about a tablespoon of olive oil. I also dropped in a few peeled garlic cloves. When the pasta is ready the garlic is soft and delicious!

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1) In a dutch oven over medium heat add enough olive oil to cover the bottom. Add a few tablespoons of butter and a few bay leaves.

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2) Once the butter has melted add the sliced garlic and onions. Stir to coat with the butter and oil.

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3) Once the onions have wilted and softened add the can of tomatoes and zucchini. Add you herbs of choice. Increase the heat to medium-high.

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4) Cook until the zucchini and tomatoes begin to fall apart. Probably about 20 minutes. Use a potato masher to break up the tomatoes. You may add about one cup of pasta water from cooking the rotini as the starch will help to thicken the sauce.

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5) While the sauce is cooking I rolled out some crescent rolls (from a can) and sprinkled them with an Italian seasoning mix. Rolled them up and baked them.

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6) Once the sauce has cooked down a little more its ready! Ladle over the pasta with some of those garlic cloves which were boiled with the pasta!

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Now that you are totally stuffed – take the dog for a walk around the neighborhood and check out all the Spring blooms!

atb3

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13 Comments

Filed under cooking, Food

13 responses to “Sauce verses Gravy or is it a Salsa? -Arthur’s Rotini with a tomato, zucchini, onion, and garlic sauce!

  1. Looks great! I like the crescent roll idea.

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  2. That made me hungry. I think it’s time for some before it gets too hot.

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  3. Arthur, good sauce recipe, enjoyed watching all images. I liked the idea of adding whole garlic cloves while cooking pasta. Thanks for sharing.

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  4. Yum! Like the idea of cooking the garlic in with the pasta! I’m glad you showed the can of tomatoes and zucchini in the photo. I never knew such a product existed. Thanks!

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  5. Looks good whatever you call it.

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  6. Yum Yum Yummm indeed! x

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  7. You can call it whatever you want to call it, just don’t forget to call me when its ready.

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  8. Whatever you want to call it, I would call it good. When I think of what Italians call “gravy”, I think of a long cooked tomato sauce with meatballs, sausages and other meats cooked in it.

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  9. I don’t care what you call it as long as you’ll share some! I really love my tomato sauces chunky and full of vegetables, so this looks perfect to me.

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