Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Olive oil |
| 1 \N | Clove garlic, crushed |
| ½ cup | White wine |
| ¼ cup | Fresh lemon juice |
| 1 \N | Chopped tomato |
| \N x | Fresh ground pepper |
| \N x | Basil |
In a sauce pan that has heated for a minute, add 1 tsp olive oil and 1 clove garlic, crushed. Cook until the garlic just turns brown.
[optional]
Add (or start out with): ½ cup white wine and cook until it is reduced by half. (Most of the alcohol is gone by this point, but there is still good flavor.) Add ¼ cup fresh lemon juice and one chopped tomato and cook for two minutes more.
It is really simple and leaves a lot of flavor for the pasta. I also like to add fresh ground pepper and basil, You should experiment with the spices you like. I don't think they take away too much from the flavor of the pasta. I hope you try it! Posted by Suzanne LeTarte <ind00601@...>. Recipes extracted from the FATFREE Vegetarian Mailing List/Digest Fatfree Digest [Volume 11 Issue 6], Oct. 6, 1994, collection copyright Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV, a Meal-Master utility by Rodney Grantham.