| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Italian |
Pasta |
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Extra-virgin olive oil |
| 12 |
|
Garlic cloves; peeled and lightly crushed |
| 1 |
cn |
(28 oz) imported Italian tomatoes; seeded and coarsely chopped, juice reserved |
|
|
Salt and freshly ground black pepper to taste |
| 1/2 |
|
Bouillon cube; optional |
| 1 |
lb |
Imported dried penne |
|
|
Freshly grated imported Parmesan cheese |
INSTRUCTIONS
Place the olive oil and the garlic cloves in a medium saute pan. Cook over
medium-low heat until the garlic is soft and a light-golden brown. Stir
frequently to prevent sticking. Add the tomatoes and their juices, salt and
pepper, and the bouillon cube if desired. Cook until a sauce forms.
Meanwhile cook the pasta in abundant salted boiling water. Drain well and
place in a pasta serving bowl. Add the sauce and toss well. Serve with
grated Parmesan cheese on the side.
Twelve cloves of garlic are sauteed in olive oil until golden brown, then
cooked with tomatoes. The garlic melts into the tomato sauce, giving it a
sweet, nutty flavor and sublimely creamy texture. Italians have a passion
for bouillon cubes and use them often. If you like, you can crush half a
bouillon cube into the sauce as it cooks for extra depth of flavor.
Recipe by: Verdura by Viana La Place
Posted to MC-Recipe Digest by "gswindell@widomaker.com"
<gswindell@widomaker.com> on Apr 27, 1998
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