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Before you jump to Home grown tomato and herb pasta sauce #mycookbook recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Cash.
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Refrigerators and freezers use a lot of electricity, particularly if they are not operating as efficiently as they should. When you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. The right temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and also 0F. Checking that the condenser is actually clean, which means that the motor needs to run less often, will also save electricity.
From the above it ought to be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Eco-friendly living is not that hard. Mostly, all it requires is a bit of common sense.
We hope you got benefit from reading it, now let’s go back to home grown tomato and herb pasta sauce #mycookbook recipe. You can cook home grown tomato and herb pasta sauce #mycookbook using 10 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Home grown tomato and herb pasta sauce #mycookbook:
- You need A few large handfuls of cherry tomatoes per person
- Prepare Half a bulb of garlic, crushed with rock salt
- Provide 1 handful Basil, leaves torn or left whole
- Provide 2 sprigs rosemary
- Use Several sprigs of Oregano
- Get Olive Oil
- Provide Black pepper and salt
- Use Parmesan
- Get 75 g pasta per person, cook to al dente in boiling water while you cook the sauce
- Get Chard or Spinach leaves, roughly sliced (optional)
Steps to make Home grown tomato and herb pasta sauce #mycookbook:
- Heat a pan gently, add oil and the whole tomatoes along with the rosemary. Turn the heat to low and cover. Cook gently until the tomatoes soften.
- Add the garlic. Stir and cover over a low heat for 5 mins.
- Stir and crush the tomatoes. Cook over a low heat to reduce.
- Once reduce a little, add the remaining herbs.
- At this point the chard or spinach can be added. Stir in and turn off the heat. Cover and allow to wilt. Season.
- Stir the pasta through the sauce. Serve and drizzle with olive and sprinkle with Parmesan.
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