Recipe
Pasta with Picante Tomato Sauce
Ingredients
1 T
olive oil
2
large cloves garlice,minced or put through a press
3 1/2 lbs
tomatoes, fresh or canned, seeded and coarsely pureed.
3 T
chopped fresh basil or 1 T. dried
1 T
crushed orminced dried red pepper
salt
1 T
safflower oil
1 lb
small shellor tube macaroni
Preparation
Heat the olive oil in a large, heavy bottomed saucepan or skillet and saute garlic gently until it begins to color, 1-2 minutes.Add tomatoes, basil and red pepper and bring to a simmer stirring.
Cook uncovered, over moderate heat, stirring occasionally, for 20-30 minutes, until the sauce thickens.
Season to taste with salt.
Meanwhile, bring a large pot of water to a boil.
Add salt and a tablespoon safflower oil and add pasta.
Cook al dente.
Remove from the boiling water with a slotted spoon and place in a werm serving dish.
Toss with half the sauce.
Pour the rest of the sauce on top of the pasta or place the remaining sauce on individual servings. Serve at one.
Note: I omitted the safflower oil all together and.
If you do that you might want to omit the salt in your cooking water and rinse the pasta with cool water to prevent a longer cooking time or sticky cooked pasta.
Recipe group: Main.
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Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format). Thank you in advance. |
This recipe from jtaylor@intraweb.com was inserted by Renato Pichler / 2002-04-30 22:27:29
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