| Ingredients: 1 Clove garlic, minced 3 Tablespoon(s) Olive oil 2 Tablespoon(s) Tomato paste 1 28 oz tomatoes juice reserved seeded and crushed Salt and ground black pepper 2 Fresh basil leaves shredded up to 3 OR 1/2 tsp. dried basil |
Directions:
In a large saucepan, warm garlic in 2 tablespoons oil over low heat until soft but not colored. Stir in tomato paste, then the tomatoes and their liquid. Simmer, uncovered, until sauce coats the back of a spoon, about 25 minutes. Season to taste with salt and pepper- before serving, stir in basil and remaining 1 tablespoon oil. Makes 2 cup. This chunky, rustic, and pungent sauce goes well with dried pasta as well as with fresh gnocchi and ravioli. Cook's Illustrated, Mar./Apr. 1994, Page 26. Credit: Julia Della Croce. Nationality: USA Courses: pasta sauce, preparation Season:any Method: boiled Start to Finish 45 minutes Preparation 5 minutes Attention 30 minutes Finishing 5 minutes Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook Recipe by: Cook's Illustrated, Mar./Apr. 1994, Page 26. Posted to MC-Recipe Digest by "Hobbs, D B USO" <hobbs@lbcapo1.uso.unisys.com> on Mar 10, 1998 Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 296 Calories From Fat: 190 Total Fat: 21.5g Cholesterol: 0mg Sodium: 437.1mg Potassium: 1186.4mg Carbohydrates: 26g Fiber: 10.1g Sugar: 12.1g Protein: 7.6g |