| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Italian, Pasta, Sauces, Garlic |
4 |
Servings |
INGREDIENTS
| 1 |
|
Recipe Egg Pasta (or 3/4 Lb fettucine or tagliatelle) |
| 16 |
|
Italian plum tomatoes |
| 2 |
|
Cloves garlic |
| 2 |
tb |
Fresh parsley, chopped |
| 2 |
tb |
Fresh basil, chopped |
| 1/3 |
c |
Olive oil |
INSTRUCTIONS
Salt Pepper Parmesan cheese, grated (optional)
PREPARATION: Make the Egg Pasta; roll the dough as thin as possible and
cut into 1/8- to 1/4-inch wide strips. Peel, seed, and chop the tomatoes.
Mince the garlic. Heat the olive oil over low heat in a saucepan. Add the
garlic and cook over medium heat for about 3 minutes, until soft. Add the
tomatoes, raise the heat to high, and cook for 5 minutes, until they give
up some of their juice. NOTE: Recipe can be made up to this point several
hours ahead.
COOKING AND SERVING: Chop the parsley and basil. Cook the pasta in a large
pot of boiling, salted water until tender, about 3 minutes for fresh pasta.
Drain and return pasta to pot. Add tomato sauce and fresh herbs. Toss over
low heat until pasta is lightly coated with sauce and warmed through.
Season to taste with salt and pepper. Serve immediately with Parmesan
cheese if desired.
Makes 4 servings
[COOKS March-April 1988]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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