as part of the 13 Days of CalArts Series
Dance faculty Rosanna Gamson will teach you how to make a healthy pasta sauce and salad dressing to go with your favorite dinner staples!
For Pasta Sauce
12 RIPE PLUM TOMATOES (or 28 oz. can whole peeled tomatoes, preferably San Marzano)
4 to 6 oz. TOMATO PASTE
2 to 4 CLOVES OF GARLIC
RED PEPPER FLAKES
1 CUP RED WINE (does not have to be great wine, but should not be too sweet;
Two Buck Chuck Cabernet is fine)
FRESH BASIL (or dried basil)
FRESH OREGANO (or dried oregano)
FLAT LEAF ITALIAN PARSLEY
FLAVORFUL OLIVE OIL (preferably extra virgin olive oil first cold pressed;
good cheaper olive oilsare Trader Joe’s Spanish EVOO and California
Ranch EVOO)
KOSHER SALT
FRESHLY GROUND PEPPER
+ Grated parmesan cheese (or nutritional yeast if you are vegan) + Pasta
For Salad Dressing
DIJON MUSTARD (preferably NOT Grey Poupon)
1 to 2 CLOVES OF GARLIC
**FLAVORFUL OLIVE OIL (preferably extra virgin olive oil first cold pressed) ACID: BALSAMIC VINEGAR and/or 1 LEMON and/or RED WINE VINEGAR KOSHER SALT
FRESHLY GROUND PEPPER
+ Any combination you like of salad greens, nuts, legumes, and vegetables: cucumbers,cabbage, baby kale, peppers, olives, onions, garbanzo beans, roasted unsalted almonds, etc.
Zoom Meeting ID: 953 1114 5204