Pasta with fresh tomato sauce, basil and cheese
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ripe tomatoes; about 5-6 large |
| ¼ | cup | Olive oil |
| 4 | Cloves garlic; finely chopped | |
| 1 | pinch | Hot red chili flakes |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | pounds | Penne; or any tubular pasta |
| 1 | tablespoon | Butter; (optional) |
| ½ | cup | Grated Parmesan cheese |
| 3 | tablespoons | Shredded basil |
Directions
Bring a large pot of water to a boil for pasta. Cut cross in the end of each tomato. Add to pot of boiling water and remove after 25 seconds. Cool tomatoes under cold running water and peel. Core, halve, seed and chop tomatoes. Heat oil in large, deep skillet over Medium heat. Add garlic and chili flakes and cook gently a few minutes unitl very tender. Add. tomatoes and cook 10 minutes. Season with salt and pepper. Cook pasta in boiling water about 8-10 minutes until tender. Add to sauce in pan. Add ½ cup pasta cooking liquid and cook until pasta absorbs almost all the liquid in the pan. Toss with butter, if using, cheese and basil. Servew 4-6. The Toronto Star, Septemeber 15, '99 Quck Cuisine by Bonnie Stern MC formatting by bobbi744@...
Recipe by: The Toronto Star, September 15, '99 Posted to EAT-LF Digest by Roberta Banghart <bobbi744@...> on Sep 19, 1999, converted by MM_Buster v2.0l.