Sardinian pasta with tomato basil
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | quarts | Water, (up to 8) |
| 2 | tablespoons | Plus 1 teaspoon salt |
| 1 | pounds | Imported ferula sarda grosso pasta |
| 3 | tablespoons | Extra virgin olive oil |
| 1 | cup | Plum tomatoes |
| 1 | teaspoon | Ground black pepper |
| 6 | Basil leaves, torn , (up to 8) | |
| 1 | tablespoon | Butter |
Directions
Bring water to a boil and add salt. Add pasta to the water and cook at a boil for 30 minutes.
While pasta is cooking, heat olive oil in a sauce pot and add the tomatoes over low heat. Season the tomatoes with salt and pepper and cook for 10 minutes before adding the basil leaves. Cook for an additional 5 minutes.
Drain the pasta in a colander and pour into a serving bowl. Stir butter into the tomato sauce and immediately add to cooked pasta. Stir well to fully coat the pasta. Serve the chicken over a bed of pasta.
Yield: 4 to 6 servings
Recipe by: Cooking Live Show #CL8865 Posted to MC-Recipe Digest V1 #591 by Angele Freeman <jfreeman@...> on Apr 29, 1997