Trattoria del lupo

Yield: 1 servings

Measure Ingredient
1 pounds Dried Italian linguine
16 ounces Canned Italian plum tomatoes with juice
1 tablespoon Garlic; chopped finely
\N \N Red chili flake to taste
3 tablespoons Fresh basil leaves chopped; plus sprigs for
\N \N ; garnish
3 ounces Extra virgin olive oil; plus oil to coat
\N \N ; pasta
\N \N Salt to taste
\N \N Fresh ground black pepper to taste
4 ounces Parmigiano reggiano; freshly grated

1. Cook pasta until al dente, toss with olive oil, hold warm. Saute garlic and chili over low heat in olive oil then add tomatoes and tomato juice.

2. Mash tomatoes with spoon and cook until sauce consistency. Add basil then season with salt and pepper.

3. Toss pasta in sauce portion into warm pasta bowls. Garnish with cheese and basil. Serve immediately

Converted by MC_Buster.

NOTES : From Chef and author Wolfgang Puck.

Recipe by: Good Morning America Converted by MM_Buster v2.0l.

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