Penne With Fresh Tomato And Basil Sauce

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CATEGORY	CUISINE	TAG	YIELD
Dairy			6	Servings

INGREDIENTS

4	T	Olive oil, divided
6		Cloves garlic, minced
10		Tomatoes, chopped into large
		chunks
6	T	Chopped fresh basil
		Salt and freshly ground
		black pepper
1	t	Sugar
1	lb	Penne
		Fresh basil for garnish
		Freshly grated parmesan
		cheese

INSTRUCTIONS

Heat 3 tablespoons olive oil in large skillet over medium heat. Add
the garlic and saute until golden; do not burn.  Add the tomatoes,
basil, salt and pepper to taste, and sugar. Simmer  over medium-low
heat for 15 minutes. Stir occasionally.  While sauce simmers, bring
large pot of salted water to a boil. Add  remaining 1 tablespoon of oil
to water. Add penne and cook 10-12  minutes until al dente. Drain.
Spoon penne onto warmed plates. Top with the sauce, then Parmesan.
Garnish with basil.  Note: The analysis includes 1 tablespoon of
Parmesan cheese.  Adapted from Summer Evenings, Summer Afternoons by
Barbara  Scott-Goodman with Mary Goodbody (Chronicle Books, 1994)  Here
are the recipes for the gourmet meal on wheels that Chef Teri  Elwell
prepared for free-lance writer Barbara S. Dickson and family.  The
recipes are Elwell's unless otherwise noted. (From the Detroit  News
Web Page, www.detnews.com, 8/22/95)  Recipe by: www.detnews.com 8/22/95
Posted to MC-Recipe Digest V1 #649  by Rooby <MsRooby@sprintmail.com>
on Jun 26, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 654 Calories From Fat: 227 Total Fat: 25.8g Cholesterol: 49.9mg Sodium: 1187.5mg Potassium: 669.3mg Carbohydrates: 71.1g Fiber: 8g Sugar: 5.8g Protein: 35g