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ing pasta sauceFresh tomatoes make the very best pasta sauce. This recipe works with canned tomatoes, but really needs fresh tomatoes that taste like tomatoes to do it justice. The rich tomato flavor just makes you close your eyes and sigh – it is that good. I love this sauce on wide noodles or fettucine, but it is good on any  pasta you can cook in your kitchen. The garlic and basil in oil and butter will fill your house with the most wonderful aroma. It is simple, easy, and delicious. I don’t know what more anyone could ask for! Try it!

garlic in oil5 cups peeled, fresh tomatoes. Remove the core and cut in large chunks.

5 tablespoon extra virgin olive oil

1 tablespoon unsalted butter

4 large cloves garlic, diced

6 tablespoons fresh basil. Use three tablespoons if using dried basil. Try to find fresh!

cut frsh tomat

1/2 cup red wine. I

use a Cabernet. The wine may be omitted if you prefer.

1/4 teaspoon grated, fresh nutmeg

1 teaspoon black pepper

1/4 teaspoon salt

cking sauceHeat oil on medium heat. Once hot add butter to melt into oil. Add garlic and cook, stirring often, until garlic turns light golden in color. Stir in chopped basil and cook two minutes. Add pepper and salt, Quickly toss your chopped tomatoes in a colander to allow juice to drain. Give it a shake and stir into garlic mixture. Your tomatoes will still be juicy! Turn heat to high and cook three minutes, stirring constantly. Reduce heat to medium and add nutmeg and wine. Stir and reduce heat to medium low and allow sauce to simmer on stove for 30 minutes, stirring occasionally. Cook your favorite pasta and add to the sauce. The pasta needs to spend sometime in the sauce to pick up all the rich flavors. Serve with a dab of butter if you are after extra richness and parmesan cheese. This recipe makes about 5 cups of sauce, perfect for one pound of dry pasta, cooked in lightly salted water to al dente. Enjoy!

 

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