| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sardinian |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 6 |
qt |
Water, (up to 8) |
| 2 |
tb |
Plus 1 teaspoon salt |
| 1 |
lb |
Imported ferula sarda grosso pasta |
| 3 |
tb |
Extra virgin olive oil |
| 1 |
c |
Plum tomatoes |
| 1 |
ts |
Ground black pepper |
| 6 |
|
Basil leaves, torn , (up to 8) |
| 1 |
tb |
Butter |
INSTRUCTIONS
Bring water to a boil and add salt. Add pasta to the water and cook at a
boil for 30 minutes.
While pasta is cooking, heat olive oil in a sauce pot and add the tomatoes
over low heat. Season the tomatoes with salt and pepper and cook for 10
minutes before adding the basil leaves. Cook for an additional 5 minutes.
Drain the pasta in a colander and pour into a serving bowl. Stir butter
into the tomato sauce and immediately add to cooked pasta. Stir well to
fully coat the pasta. Serve the chicken over a bed of pasta.
Yield: 4 to 6 servings
Recipe by: Cooking Live Show #CL8865 Posted to MC-Recipe Digest V1 #591 by
Angele Freeman <jfreeman@netusa1.net> on Apr 29, 1997
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