| 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 |
md |
Tomatoes, peeled and seeded or |
| 3/4 |
c |
Well drained Italian plum |
|
|
Tomatoes |
| 1/2 |
ts |
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
A Message from our Provider:
“You’ve achieved nothing until you find God”