| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Olive oil, divided |
| 6 |
|
Cloves garlic, minced |
| 10 |
md |
Tomatoes, chopped into large chunks |
| 6 |
tb |
Chopped fresh basil |
|
|
Salt and freshly ground black pepper |
| 1 |
ts |
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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