| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Toronto |
Bobbie not , Main dishes, Pasta/noodl |
4 |
servings |
INGREDIENTS
| 2 |
lb |
Ripe tomatoes; about 5-6 large |
| 1/4 |
c |
Olive oil |
| 4 |
|
Cloves garlic; finely chopped |
| 1 |
pn |
Hot red chili flakes |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
lb |
Penne; or any tubular pasta |
| 1 |
tb |
Butter; (optional) |
| 1/2 |
c |
Grated Parmesan cheese |
| 3 |
tb |
Shredded basil |
INSTRUCTIONS
Bring a large pot of water to a boil for pasta. Cut cross in the end of
each tomato. Add to pot of boiling water and remove after 25 seconds. Cool
tomatoes under cold running water and peel. Core, halve, seed and chop
tomatoes. Heat oil in large, deep skillet over Medium heat. Add garlic and
chili flakes and cook gently a few minutes unitl very tender. Add. tomatoes
and cook 10 minutes. Season with salt and pepper. Cook pasta in boiling
water about 8-10 minutes until tender. Add to sauce in pan. Add 1/2 cup
pasta cooking liquid and cook until pasta absorbs almost all the liquid in
the pan. Toss with butter, if using, cheese and basil. Servew 4-6. The
Toronto Star, Septemeber 15, '99 Quck Cuisine by Bonnie Stern MC formatting
by bobbi744@acd.net
Recipe by: The Toronto Star, September 15, '99
Posted to EAT-LF Digest by Roberta Banghart <bobbi744@acd.net> on Sep 19,
1999, converted by MM_Buster v2.0l.
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