Pasta and Quick Tomato Sauce
this recipe comes from the america's test kitchen tv show. it's 
delicious and easy. you might want to have a small can of crushed 
tomatoes on hand just to thicken it up a little bit. 
 
 
(serves 4) 
 
1   28 oz. can diced or whole tomatoes, not packed in water or puree
  muir glen diced tomatoes are the #1 recommendation, red pack or
  progresso whole tomatoes were the next choice.)
3 medium  garlic cloves, processed through a garlic press
3 Tbsp  extra virgin olive oil
3 Tbsp  chopped fresh basil
1/4 tsp  sugar
1/2 tsp  salt
1 lb.  pasta (any shape)
 
if using diced tomatoes, go to step 2. if using whole tomatoes, 
drain and reserve liquid. dice tomatoes either by hand or in a food 
processor fitted with metal blade (three or four 1/2 second pulses). 
tomatoes should be coarse, with 1/4-inch pieces visible. if necessary, 
add enough reserved liquid to tomatoes to total 2 and 2/3 cups. 
press garlic into a small bowl and add 1 teaspoon of water. heat 2 
tablespoons of extra virgin olive oil and garlic in a 10-inch saute 
pan over medium heat until fragrant, not brown, about 2 minutes. stir 
in tomatoes; simmer until thickened slightly, about 10 minutes. stir in 
basil, sugar, and 1/2 teaspoon salt. 
meanwhile, bring 4 quarts of water to a boil in a large pot. add 1 
tablespoon salt and 1 pound of pasta. cook according to instructions. 
reserve 1/4 cup of the cooking water from the pasta, drain and return to 
pot. mix in reserved water, sauce, and remaining tablespoon of olive 
oil. cook together over medium heat for about a minute, stirring 
constantly, to coat pasta. serve immediately. 
 
enjoy! 
jeanne 
 
-- 
(ID: 3409) Mirror: rec.food.recipes: Fri, Feb 25, 2005


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