Remember that failure of a soup I made about a month ago? The tomato basil goat milk soup that split and wasn't tomatoey enough?
I had frozen the leftovers, thinking I'd make a pasta sauce sometime. Today was that day.
It was so liquidy, I knew it needed to be reduced by quite a bit. Therefore, frying pan for more surface area.
I thought about cooking noodles directly in the sauce to try to soak up some moisture, but I wanted to use rice noodles, and because they don't have the starch regular noodles have, they could turn soggy and gelatinous instead of a nice firm texture. (Thank you AI for the information).
So the noodles cooked separately.
The sauce took a long time to reduce, as I suspected. I added some tomato peel powder to thicken it, more salt, and a splash of lemon juice.
Noodles added once cooked, and voila.
It would've tasted nice with chicken, but I didn't have any around (besides our live ones outside 😅), so I served it with ground walnuts on top. Wow, did that elevate the flavor!
Not a bad meal!
No comments:
Post a Comment