Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | WALDINE VAN GEFFEN VGHC42A |
| 4 tablespoons | Olive oil |
| 1⅓ tablespoon | Garlic, mince |
| 2 cups | Fresh tomatoes; peel, seed chop |
| \N \N | Fresh basil -- chop |
| \N \N | Salt and pepper |
| \N \N | Ex-virgin olive oil |
| \N \N | 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