CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
Italian |
Pasta, Sauces, Low-cal, Low-fat |
4 |
Servings |
INGREDIENTS
2 |
tb |
Olive oil |
2 |
md |
Garlic cloves, chopped fine |
1 1/2 |
lb |
Roma or other firm, ripe tomatoes, cored, halved, seeded, and coarsely chopped |
2 |
tb |
Basil leaves, finely shredded |
2 |
tb |
Italian parsley, chopped |
2 |
ts |
Fresh oregano, finely chopped |
2 |
ts |
Fresh marjarom leaves, finely chopped |
1 |
ts |
Fresh Rosemary leaves, finely chopped |
|
|
Pasta, thin to medium |
INSTRUCTIONS
In a large skillet, heat the oil over moderate heat. Add the garlic and, as
soon as it sizzles, stir in the tomatoes and herbs. Saute just until the
tomatoes' juices thicken, 7 to 10 minutes. Poor over cooked pasta.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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