Yield: 2 Servings
|1 large||Clove garlic; minced|
|3 tablespoons||Olive oil|
|2 tablespoons||Tomato paste|
|1 can||(28 oz) tomatoes; juice reserved, seeded and crushed|
|Salt and ground black pepper|
|2||Fresh basil leaves; shredded, up to 3 OR 1/2 tsp. dried basil|
In a large saucepan, warm garlic in 2 tablespoons oil over low heat until soft but not colored. Stir in tomato paste, then the tomatoes and their liquid. Simmer, uncovered, until sauce coats the back of a spoon, about 25 minutes. Season to taste with salt and pepper- before serving, stir in basil and remaining 1 tablespoon oil.
Makes 2 cup.
This chunky, rustic, and pungent sauce goes well with dried pasta as well as with fresh gnocchi and ravioli.
Cook's Illustrated, Mar./Apr. 1994, Page 26. Credit: Julia Della Croce.
Nationality: USA Courses: pasta sauce, preparation Season:any Method: boiled
Start to Finish 45 minutes Preparation 5 minutes Attention 30 minutes Finishing 5 minutes
Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook Recipe by: Cook's Illustrated, Mar./Apr. 1994, Page 26.
Posted to MC-Recipe Digest by "Hobbs, D B USO" <hobbs@...> on Mar 10, 1998