| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Pasta, Sauces, Low-cal, Low-fat |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
md |
Garlic cloves, chopped fine |
| 1 1/2 |
lb |
Roma or other firm, ripe tomatoes, cored, halved, seeded, and coarsely chopped |
| 2 |
tb |
Basil leaves, finely shredded |
| 2 |
tb |
Italian parsley, chopped |
| 2 |
ts |
Fresh oregano, finely chopped |
| 2 |
ts |
Fresh marjarom leaves, finely chopped |
| 1 |
ts |
Fresh Rosemary leaves, finely chopped |
|
|
Pasta, thin to medium |
INSTRUCTIONS
In a large skillet, heat the oil over moderate heat. Add the garlic and, as
soon as it sizzles, stir in the tomatoes and herbs. Saute just until the
tomatoes' juices thicken, 7 to 10 minutes. Poor over cooked pasta.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“There’s a limit to God’s patience”