| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Main dish, Sauces, Pasta |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Tomatoes, coarsely chopped |
| 2 |
tb |
Olive oil |
| 1 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Sugar |
| 1 |
ts |
Ground black pepper |
| 3 |
tb |
Balsamic vinegar |
|
|
(or to taste) |
| 8 |
oz |
Dried pasta |
|
|
(rotelle, penne, linguini) |
INSTRUCTIONS
In a food processor or blender, combine and process all ingredients except
pasta to make a rough textured sauce. Adjust the flavors to taste.
Meanwhile, heat a pot of salted water to boil. Add pasta and cook al dente.
Drain and return to pot. Add sauce and toss together over low heat until
heated through. Serve with grated Parmesan cheese if desired.
Note: You can double or triple this and freeze it for future use. This may
be individualized to taste by adding capers, basil, feta cheese, or
rosemary. The sauce takes about 10 minutes to make.
CDR 10/1/97
Posted to MM-Recipes Digest V4 #259 by Carole <caroleru@tp.net> on Oct 01,
1997
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