Picante Tomato Sauce
Here's a rather spicy pasta dish. It was delicious and very filling
Heat the olive oil in a large, heavy bottomed saucepan or skillet
and saute garlic gently until it begins to color, 1-2 minutes.
- 1 T. olive oil
- 2 large cloves garlice, minced or put through a press
- 3 1/2 pounds tomatoes, fresh or canned, seeded and coarsely
- 3 T. chopped fresh basil or 1 T. dried
- 1 t. crushed or minced dried red pepper
- 1 T. safflower oil
- 1 pound small shell or tube macaroni
Add tomatoes, basil and red pepper and bring to a simmer stirring.
Cook uncovered, over moderate heat, stirring occasionally, for 20-30
minutes, until the sauce thickens.
Season to taste with salt.
Meanwhile, bring a large pot of water to a boil.
Add salt and a tablespoon safflower oil and add pasta.
Cook al dente.
Remove from the boiling water with a slotted spoon and place in
a werm serving dish.
Toss with half the sauce.
Pour the rest of the sauce on top of the pasta or place the remaining
sauce on individual servings. Serve at one.
Note: I omitted the safflower oil all together and.
If you do that you might want to omit the salt in your cooking water
and rinse the pasta with cool water to prevent a longer cooking
time or sticky cooked pasta.