Penne with fresh tomato and basil sauce

Yield: 6 Servings

Measure Ingredient
4 tablespoons Olive oil, divided
6 \N Cloves garlic, minced
10 mediums Tomatoes, chopped into large chunks
6 tablespoons Chopped fresh basil
\N \N Salt and freshly ground black pepper
1 teaspoon Sugar
1 pounds Penne
\N \N Fresh basil for garnish
\N \N Freshly grated parmesan cheese

Heat 3 tablespoons olive oil in large skillet over medium heat. Add the garlic and saute until golden; do not burn.

Add the tomatoes, basil, salt and pepper to taste, and sugar. Simmer over medium-low heat for 15 minutes. Stir occasionally.

While sauce simmers, bring large pot of salted water to a boil. Add remaining 1 tablespoon of oil to water. Add penne and cook 10-12 minutes until al dente. Drain.

Spoon penne onto warmed plates. Top with the sauce, then Parmesan. Garnish with basil.

Note: The analysis includes 1 tablespoon of Parmesan cheese.

Adapted from Summer Evenings, Summer Afternoons by Barbara Scott-Goodman with Mary Goodbody (Chronicle Books, 1994) Here are the recipes for the gourmet meal on wheels that Chef Teri Elwell prepared for free-lance writer Barbara S. Dickson and family. The recipes are Elwell's unless otherwise noted. (From the Detroit News Web Page, www.detnews.com, 8/22/95)

Recipe by: www.detnews.com 8/22/95 Posted to MC-Recipe Digest V1 #649 by Rooby <MsRooby@...> on Jun 26, 1997

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