| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Veg09 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Dried pasta; such as penne |
|
|
THE SAUCE |
| 2 |
tb |
Extra-virgin olive oil |
| 2 |
tb |
Unsalted butter |
| 2 |
|
Plump cloves garlic; smashed & minced |
| 1/2 |
lg |
Onion; minced |
| 1/2 |
lg |
Carrot; scraped & shredded |
| 1 |
|
14 oz can italian plum tomatoes; crushed w/juice |
| 1 |
ts |
Dried basil |
| 1/4 |
ts |
Dried oregano |
| 1/2 |
ts |
Crushed red pepper flakes |
| 2 |
ds |
Cayenne pepper |
|
|
Kosher salt and black pepper; to taste |
| 1/4 |
ts |
Baking soda |
INSTRUCTIONS
While making sauce put up a large pasta pot with water in it. Boil the
water. When boiling, add the salt and cook the pasta until al dente( for
penne, it is usually 9 minutes.) Drain.
While the pasta is cooking, heat olive oil and the butter in a large, heavy
nonreactive saucepan over medium heat. Add garlic, onions and carrots, and
saute, stirring often, until carrots are soft, 4-6 minutes. Add tomatoes,
basil, oregano, chiles and cayenne. Bring sauce to a boil and simmer for 20
minutes. Add salt, pepper and baking soda. Blend thoroughly and serve.
Recipe by: Garlic, Garlic, Garlic by Linda & Fred Griffith
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