| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | c | Diced or peeled tomatoes; chopped (or "basic" sauce) |
| 2 | Garlic cloves | |
| 2 | tb | Extra virgin olive oil |
| 1 | pn | Ground red hot pepper; or 1/2 red hot pepper |
| 1 | pn | Salt |
| 1 | pn | Black pepper |
| 1 | pn | Oreganon |
INSTRUCTIONS
(in Italy it's usually served with penne) Place oil, garlic, and red pepper (if you're using the vegetable) in a saucepan. Simmer until garlic is light brown (it takes only a few minutes) and then, if you wish the sauce to be milder, remove the red pepper. Add tomatoes, oreganon and salt, and simmer for another half hour. Then remove the pan from the heat and add pepper. If you chose to use ground red hot pepper, add it now. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lucretia B <lucretiab@geocities.com> on Dec 10, 1997
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