CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Seasonings, Italian, Sauces |
1 |
Batch |
INGREDIENTS
24 |
|
Italian plum tomatoes |
1/2 |
c |
Unsalted butter |
1 |
lg |
Bunch fresh basil leaves only cut in strips |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Cut tomatoes into chunks, skin and all. Melt butter over medium heat. Add
tomatoes and basil. Cook only as long as it takes to boil water and cook
fettucini.
The editors wrote: "This sauce takes the prize for simplicity; and hey -
there are worse things for you than a stick of butter. (Vicki also makes a
cholesterol-free version with 2 tablespoons olive oil instead of butter.")
Recipe from Vicki Smith Wadlow of The Plains, VA in "Great Spaghetti Sauce
Cookoff" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No.
2. Pg. 78. Posted by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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