Dlishs Pasta & Pastrami in Tomato Base Sauce
 

Here's my first thread in what i intend on being a continued effort to bring you some of my foods from my dining table to the TFPers of the world!

Pasta & Pastrami in Tomato Base Sauce

This pasta dish ive done a few times. usually i use diced chicken breast, but today i decided to use pastrami instead.

Ingredients

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spagetti pasta 1kg
3 eggs
Pasta base sauce of your choice. my fav is a sauce with mint or some sort of herbs in it.

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additions

3 mushrooms sliced
1 garlic mashed
1 diced tomato
handful of diced mince
handful of diced thyme
3-4 strips of pastrami- i generally use egyptian pastrami.
10 pitted olives


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put water in a container and bring to the boil and put the pasta in.

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put some oil in the pan and put the pastrami in and cook for a minute

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put in the mushrooms, tomato and garlic


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mix well and then add the thyme and mint and olives


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smelling and looking great so far!

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dont forget to keep stirring the pasta so that it doesnt stick and clunk together. make sure you put some salt in the water so that it doesnt stick.

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next put in the pasta sauce and mix through and bring to the boil under medium heat. once it boils it should start becoming thicker

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add 3 eggs to the mic and mix through. the eggs should get cooked in the sauce.

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stir the eggs through. by this time, the sauce should be getting thicker

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dont forget about your pasta - check that its cooked well by biting through it. if you see a hole in the centre of the spagetting once you've bitten through it and there no bright white bit and there's no hard bit in the middle, your pasta is ready. drain your pasta well

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mix your pasta and sauce in another dish


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serve as required. top with thyme, and pepper to your liking

and you have a dlish special Pasta & Pastrami in Tomato Base Sauce

I'm impressed with that pictorial recipe method. Looks good, 'lish.

Now I'm waiting for the video of your cooking show.

*raises hand*

I have a question.

Why the eggs? What do they do?

thanks jewels...it'll be out for xmas. you can buy it at walmart for $19.95.

look out for me on the late night info-mercials ;0

woodsie, the eggs thicken the sauce. you get more solids. you'll notice how the sauce thickens consideraby after i put the eggs in. let the sauce cook the eggs and not the heat from the oven. you'll get a slight egg taste, but generally you wont taste it.

I have a question, is Egyptian pastrami different from American? And why3 strips instead of 20? That's how we do in America.

It looks mighty tasty, though I would probably leave out the eggs, or maybe add some corn starch and 1 egg.

That looks real good!
I like the pictures included in the recipe, it really makes your mouth water :)

here we have saudi pastrami and egyptian pastrami in the supermarkets..it really doesnt matter which one you use.

i used 3-4 slices. it gave a good thorough mix throughout the pasta...too much and the pasta becomes spicy and the pastrami taste takes over. 20 is definately an overkill.

i took it over to my friend place today because he cant cook, and he thinks its the best thing he's tasted in a very long time. ive got to be doing something right!

Yeah, the egg thing seems strange. Now I'm not a cook by any means but I've never heard of using egg to thicken up red sauce.

Doesn't mean it's not good though! Even though I'm not a pastrami fan. Still wanted to check out the recipe :).

I would use 20 slices, three for the dish and 17 to snack on.

That looks very yummy indeed.

What else is in the tomato 'sauce' jar? About 6 months ago on one of the Jamie Oliver shows, he talked about making your own pasta sauce, rather than using a jar, as a lot of the commercial jars contain heaps of sugar and salt. Is your sauce one of those or does it just have tomato and herbs as the ingredients?