| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Hungarian |
Pastas, Sauces |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 4 |
|
Garlic cloves, crushed |
| 1/4 |
c |
Hungarian sweet paprika |
| 1/2 |
c |
Dry white wine, or white |
|
|
vinegar |
| 4 |
|
Tomatoes, peeled and seeded |
|
|
or |
| 3/4 |
c |
Well drained Italian plum |
|
|
Tomatoes |
| 1/2 |
t |
Salt |
| 1 |
lb |
Linguini |
INSTRUCTIONS
Heat 1/2 cup oil in heavy 10 inch skillet over low heat. Add garlic
and cook until golden brown, about 10 minutes. Discard garlic using
slotted spoon. Add paprika to skillet and stir 5 minutes. Add wine.
Increase heat and boil until reduced by half. Finely chop tomatoes in
processor or blender. Add to skillet. Stir in salt. Simmer until sauce
thickens, about 10 minutes. Cook linguini. Top with cheese if desired.
From Bon Appetit October 1984. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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