Email to Cat      

Maurice's Pasta with Cayenne Tomato Sauce

Source of Recipe


From "The Northern Exposure Cookbook"






List of Ingredients



• 4 lbs. fresh plum tomatoes, cored
  
• 3 Tbsp olive oil
  
• 2 medium cloves garlic, peeled and finely chopped
  
• 1 Tbsp chopped fresh basil
  
• 1/2 tsp cayenne pepper
  
• 1/2 tsp salt, or to taste
  
• 1 lb. fresh or dry linguine
  






Instructions



1. Bring a large pot of water to a boil for the pasta.
   
   
2. Bring another large pan of water to a boil, add the tomatoes and time about 30 seconds to 1 minute, until the skins start to crack. Drain and rinse briefly with cold water to cool. Peel, seed and chop the tomatoes coarsely.
   
   
3. Heat the oil in a large frying pan over medium heat. Add the garlic and saute until golden, about 3 minutes. Add the tomatoes. Cook, stirring frequently, about 10 minutes or until the sauce begins to thicken. Stir in the basil, cayenne and salt. Reduce the heat and simmer an additional 10 minutes to allow flavors to blend.
   
   
4. Cook linguine according to package directions in the boiling water. Drain and put back into the hot pan. Add the sauce and toss; adjust the seasonings. Transfer to heated bowl and serve, with grated Parmesan if desired.
   
   Makes 6 servings.