Saturday, October 3, 2009

Pasta and Fresh Tomato Sauce with Garlic and Basil

I needed a quick tomato sauce recipe the other night and this recipe fit the bill. An added bonus was it helped use some of the fresh tomatoes I have scattered around the house. Start to finish I'd say this dish took me about 20 minutes to make and it had great taste. I'd recommend using a tube type pasta since the sauce is chunky but if you'd rather use spaghetti noodles run the sauce through the food processor.

Pasta and Fresh Tomato Sauce with Garlic and Basil
The New Best Recipe cookbook

3 tablespoons extra-virgin olive oil
2 medium garlic cloves, minced or pressed through a garlic press
2 pounds ripe tomatoes, cored, peeled, seeded, and cut into 1/2 inch pieces
2 tablespoons chopped fresh basil leaves
1 pound pasta

Bring 4 quarts of water to a rolling boil in a large pot.

Meanwhile, heat 2 tablespoons oil and the garlic in a medium skillet over medium heat until the garlic is fragrant but not browned, about 2 minutes. Stir in tomatoes; increase the heat to medium-high and cook until any liquid given off by the tomatoes evaporates and the tomato pieces lose their shape to form a chunky sauce, about 10 minutes. Stir in the basil and salt to taste; cover to keep warm.

Add 1 tablespoon salt and the pasta to the boiling water and stir to separate the noodles. Cook until the pasta is al dente. Reserve 1/4 cup pasta cooking water and drain the pasta. Transfer the drained pasta to the cooking pot. Add the reserved pasta cooking water, tomato sauce, and remaining 1 tablespoon oil; toss well to combine. Serve immediately.

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