Fresh Tomato Sauce
Source of Recipe
San Diego Union Tribune Sept 14 '95
Recipe Introduction
4 servings
List of Ingredients
1 pounds curly or shpaed pasta, such as rotelle or shells
1 small onion, quartered
3 large tomatoes, cored and cut into large chunks
2 cloves garlic
24 fresh basil leaves
1/8 teaspoon crushed red pepper
2 tablespoons olive oil
2 tablespoons chopped parsley
Salt and pepper to taste
Recipe
Bring a large pot of water to a boil. Add some salt and the pasta, stirring a few times to ensure that the pasta does not stick to iself. Boil vigorously for the time recommended on the package, or untl pasta is tender.
Meanwhile, in a blender or food processor or with a knife, finely chop the onion, tomatoes, garlic and basil leaves. In a serving bowl large enough to hold the pasta cobine the chopped ingredients with the crushed red pepper, olive oil, parsley, and salt and pepper.
Drain the pasta, add to the bowl and toss thoroughly. Serve with grated Parmesan cheese, if desired.
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