Fresh Tomato Sauce
Source of Recipe
Posted by LuAnn for CNC. Source: Adapted from magazine clipping which credited it to a Hollywood restaurant, Nicky Blair's.
Recipe Introduction
I love this made with fresh summer tomatoes, warm from the garden. If not available, use vine-ripened or "hydroponics" from the market - something with a good, strong tomato aroma! LuAnn
List of Ingredients
12 ounces pasta (recipe specified thin spaghetti or ange-hair pasta)
5 large cloves garlic, crushed
5 large fresh, ripe tomatoes, peeled and cut into 1-inch chunks
2 tablespoons olive oil
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil (or 2 teaspoons dried basil leaves in a pinch, but not as good)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup finely shredded fresh basil, optional
Freshly grated Parmesan cheese
Recipe
Cook pasta according to package directions until tender but firm. Drain well; return to saucepan; keep warm. In a large skillet, over medium heat, heat oil; add garlic and cook about 2 minutes, stirring occasionally until tender. Add tomatoes; cook 2 minutes, stirring occasionally until heated through, but not completely cooked ( - you want that "fresh" taste)! Remove from heat; stir in chopped parsley and basil, salt and pepper. Toss tomato misture with pasta in saucepan; pour into serving bowl. If desired, garnish with basil shreds. Serve immediately, served with freshly grated Parmesan cheese.
Makes 4 servings.
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