| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Gma2 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Dried Italian linguine |
| 16 |
oz |
Canned Italian plum tomatoes with juice |
| 1 |
tb |
Garlic; chopped finely |
|
|
Red chili flake to taste |
| 3 |
tb |
Fresh basil leaves chopped; plus sprigs for |
|
|
; garnish |
| 3 |
oz |
Extra virgin olive oil; plus oil to coat |
|
|
; pasta |
|
|
Salt to taste |
|
|
Fresh ground black pepper to taste |
| 4 |
oz |
Parmigiano reggiano; freshly grated |
INSTRUCTIONS
1. Cook pasta until al dente, toss with olive oil, hold warm. Saute garlic
and chili over low heat in olive oil then add tomatoes and tomato juice.
2. Mash tomatoes with spoon and cook until sauce consistency. Add basil
then season with salt and pepper.
3. Toss pasta in sauce portion into warm pasta bowls. Garnish with cheese
and basil. Serve immediately
Converted by MC_Buster.
NOTES : From Chef and author Wolfgang Puck.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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