Amerigo's fresh tomato sauce

Yield: 1 servings

Measure Ingredient
WALDINE VAN GEFFEN VGHC42A
4 tablespoons Olive oil
1⅓ tablespoon Garlic, mince
2 cups Fresh tomatoes; peel, seed chop
Fresh basil -- chop
Salt and pepper
Ex-virgin olive oil
Peccorino romano -- grate

In a saucepan heat oil and saute garlic. Add tomatoes and saute for about 2 mins. Add fresh basil, salt and pepper and continue to cook until the pulp breaks down but does not liquefy--no more than 10 mins. Salt and pepper to taste, then, just before serving with pasta, drizzle a little extra virgin olive oil on the sauce. Serve with a good pecorino. Source: Tony Cortese, Amerigo's Restaurant, NYC.

Recipe By :

From: Dan Klepach Date: 06-10-95 (159) Fido: Cooking

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