Yield: 4 Servings
|1 pounds||Fresh tomatoes (2 large)|
|1 cup||Fresh basil leaves -or-|
|1 tablespoon||Dried basil plus|
|1 cup||Fresh parsley leaves (up to)|
|2 \N||Cloves (large) garlic|
|2 tablespoons||Olive oil|
|¼ teaspoon||Ground black pepper|
|8 ounces||Uncooked spaghetti or fettuccine|
Use fully ripe tomatoes. Cover tomatoes; cut into 1-inch chunks; set aside.
In the bowl of a food processor fitted with a metal wing blade or in the container of a blender place basil and garlic; using an on-off motion process until chopped, 6 to 8 times. Add oil, salt, paprika, sugar, black pepper and tomatoes; using an on-off motion process until tomatoes are finely chopped (not pureed), about 5 times. Meanwhile, cook spaghetti without salt according to package directions; drain. Place tomato sauce in saucepan; top with drained spaghetti; toss. Serve immediately. Serves 4.
"TOMATO LOVERS RECIPES", FLORIDA TOMATO COMMITTEE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .