| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 2 | Servings | ||
INGREDIENTS
| 1 | Clove garlic, minced | |
| 3 | T | Olive oil |
| 2 | T | Tomato paste |
| 1 | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 296
Calories From Fat: 190
Total Fat: 21.5g
Cholesterol: 0mg
Sodium: 437.1mg
Potassium: 1186.4mg
Carbohydrates: 26g
Fiber: 10.1g
Sugar: 12.1g
Protein: 7.6g