| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 2 | Servings | ||
INGREDIENTS
| 1 | lg | Clove garlic; minced |
| 3 | tb | Olive oil |
| 2 | tb | Tomato paste |
| 1 | cn | (28 oz) tomatoes; juice reserved, seeded and crushed |
| Salt and ground black pepper | ||
| 2 | Fresh basil leaves; shredded, up to 3 OR 1/2 tsp. dried basil |
INSTRUCTIONS
In a large saucepan, warm garlic in 2 tablespoons oil over low heat until soft but not colored. Stir in tomato paste, then the tomatoes and their liquid. Simmer, uncovered, until sauce coats the back of a spoon, about 25 minutes. Season to taste with salt and pepper- before serving, stir in basil and remaining 1 tablespoon oil. Makes 2 cup. This chunky, rustic, and pungent sauce goes well with dried pasta as well as with fresh gnocchi and ravioli. Cook's Illustrated, Mar./Apr. 1994, Page 26. Credit: Julia Della Croce. Nationality: USA Courses: pasta sauce, preparation Season:any Method: boiled Start to Finish 45 minutes Preparation 5 minutes Attention 30 minutes Finishing 5 minutes Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook Recipe by: Cook's Illustrated, Mar./Apr. 1994, Page 26. Posted to MC-Recipe Digest by "Hobbs, D B USO" <hobbs@lbcapo1.uso.unisys.com> on Mar 10, 1998
A Message from our Provider:
“Practice Safe Sex: get Married and be faithful!”