Penne with fresh tomato and basil sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Olive oil, divided |
| 6 | Cloves garlic, minced | |
| 10 | mediums | Tomatoes, chopped into large chunks |
| 6 | tablespoons | Chopped fresh basil |
| Salt and freshly ground black pepper | ||
| 1 | teaspoon | Sugar |
| 1 | pounds | Penne |
| Fresh basil for garnish | ||
| Freshly grated parmesan cheese | ||
Directions
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