| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
3 |
To 4 |
INGREDIENTS
| 3 |
T |
Good olive oil |
| 8 |
|
Cloves garlic, smashed |
| 1 |
|
15-ounce crushed plum |
|
|
tomatoes and their liquid |
| 1 |
|
Teaspoon, or more freshly |
|
|
ground black pepper |
| 1/2 |
c |
Fresh, minced thyme |
|
|
Basil leaves |
|
|
Salt to taste |
|
|
About 3/4 pound, 12 ounces |
|
|
pasta of your choice |
INSTRUCTIONS
This sauce has a lot of flavor and just lightly coats the pasta.
Optional ingredients you may wish to add to the sauce: fresh fish,
calamari, broccoli, cauliflower or a can of drained clams (but only
one addition at a time). Heat olive oil in a large skillet, add garlic
and cook until golden, but not brown. Stir in tomatoes and their
liquid with black pepper. Add basil leaves and salt to taste. Cook at
a fast simmer over high heat, stirring the sauce often for about 10 to
15 minutes Put on a large pot of water in which to cook pasta. (When
your pasta is done, so is the sauce.) By Antoineta Baldwin from
Chicken Soup for the Soul Cookbook Copyright 1996 by Jack Canfield,
Mark Victor Hansen & Diana von Welanetz Wentworth Posted to
MM-Recipes Digest V5 #031 by info@yourbestimage.com (Best Image) on
Jan 31, 1998
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