| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
3 |
To 4 |
INGREDIENTS
| 3 |
tb |
Good olive oil |
| 8 |
lg |
Cloves garlic; smashed |
| 1 |
cn |
(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).
1. 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
2. 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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“Hopelessness has surprised me with patience. #Margaret J. Wheatley”