Macaroni, cart drivers' style

Yield: 1 servings

Measure Ingredient
5 \N Or 6 (2 pounds) very ripe salad tomatos
2 \N Garlic cloves
10 \N Fresh basil leaves
1½ teaspoon Salt
\N \N Freshly ground pepper
6 tablespoons Olive oil

Pasta 6 quarts water 6 tsp. salt 1-¼ pounds thin macaroni (bucatini or perciatelli)

Peel the tomatos, cut them into small chunks, and put them into the pasta serving dish. Chop together the garlic and basil, and add them to the tomatos. Add the salt, freshly ground pepper in abundance (10 twists of the mill is a good amount), and the olive oil. Stir, and marinate for 1 hour. Cook the pasta and drain especially well, shaking the colander to get out all the water before putting the pasta on top of the uncooked sauce. Toss and serve. For 6 From: Carnevale Italiano The Romagnolis' Meatless Cookbook Shared By: Pat Stockett

From: Pat Stockett Date: 03-27-95 (159) Fido: Cooking

Similar recipes