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MERYL'S SAUCE




Source of Recipe


Meryl on Mimi's


List of Ingredients




4 Tbsp extra virgin olive oil
4-6 large cloves of garlic, crushed and chopped.
few shakes of red pepper flakes
6 plum tomatoes, chopped
salt and black pepper to taste
chopped fresh basil
1/2 lb of cooked pasta

Recipe



In medium or small skillet, heat 4 Tbsp extra virgin olive oil over medium-low to medium heat. Add 4-6 large cloves of garlic, crushed and chopped. Sautee around 1 minute or so until just golden. Do not let it brown or it will be bitter! Add a few shakes of red pepper flakes if desired. Stir well. Then add around 6 plum tomatoes, chopped, plus some salt and black pepper to taste, and heat till cooked through. Stir occasionally.(You can also use canned crushed plum tomatoes instead, but don't know what the equivalent is to the fresh plum tomatoes). When tomatoes are cooked, remove from heat and add a generous amount of chopped fresh basil. (Chop a lot of it and add the amount you like). Toss over 1/2 lb of cooked pasta. Add extra salt and pepper if desired. Can also add dried herbs, such as oregano and basil. Serve with freshly grated Parmegiano Reggiano.
*Note: You can also cook the basil by adding it at the same time you add the tomatoes. If cooked, the basil will have much less of a distinct taste then if left uncooked, as per instructions above. Again, it's just a matter of taste.