| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Sauces, Pasta, Celebrity |
6 |
Servings |
INGREDIENTS
|
|
—–WALDINE VAN GEFFEN VGHC42A—– |
| 2 |
tb |
Olive oil |
| 2 |
md |
Onions; chop |
| 3 |
cn |
Imported Italian tomatoes; crush, drain, 28oz e |
| 1 |
bn |
Fresh basil; chop |
| 1 |
pn |
Crushed red pepper flakes |
| 1 |
tb |
Unsalted butter |
| 2 |
lb |
Spaghetti; cook; reserve |
|
|
The water |
INSTRUCTIONS
1. Saute onions in oil. Add tomatoes, 1/4 of the basil and pepper flakes.
2. Simmer about 45 minutes. Add butter and remaining basil. If sauce is too
thick, add some pasta cooking water.
3. Serve over pasta. .
Recipe by: David Rosengarten - Taste
Posted to recipelu-digest Volume 01 Number 416 by RecipeLu
<recipelu@geocities.com> on Dec 30, 1997
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