Penne With Fresh Tomato & Basil Sauce Recipe - Cooking Index
Penne With Fresh Tomato & Basil Sauce Recipe - Cooking Index
| 4 tablespoons | 60ml | Olive oil - divided |
| 60 | Garlic - minced | |
| 10 | Tomatoes - chopped into large (medium) | |
| Chunks | ||
| 6 tablespoons | 90ml | Chopped fresh basil |
| Salt and freshly ground blac - k pepper | ||
| 1 teaspoon | 5ml | Sugar |
| 1 lb | 454g / 16oz | Penne |
| Fresh basil for garnish | ||
| Freshly grated parmesan - cheese |
Recipe by: http://www.detnews.com 8/22/95 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, http://www.detnews.com, 8/22/95) Posted to MM-Recipes Digest V4 #672 by Bill <[email protected]> on Jul 15, 1997
Source:
Sunset's Trattoria: Best of Casual Italian Cooking (1995)
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