Fresh Basil Sauce for Pasta
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1⁄4 cup olive oil
- 28 ounces Italian tomatoes, diced
- 2 -3 garlic cloves, chopped
- 2 tablespoons tomato paste
- salt and pepper
- 2 tablespoons fresh basil, chopped
- fresh parmesan cheese, grated
directions
- Heat oil.
- Remove from heat and carefully add the diced tomatoes.
- (It may spatter so stay away from the stove).
- Add garlic, tomato paste, salt and pepper to taste.
- Mix well.
- Bring to a boil.
- Sprinkle the basil over the top.
- Be sure to use enough to cover the entire surface. More is better than not enough.
- DO NOT STIR OR MIX.
- Turn heat down and cook 35 minutes or longer.
- Do not cover.
- Basil should remain on top.
- Refrigerate until ready to use.
- Reheat when needed.
- Just before serving, mix together and grate the cheese over the top.
- Delicious with any pasta, but particularly good with seasoned fettucine or 3-pepper pasta.
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This is a wonderful site. Must say this before I start. I was born in Northern Ireland and came to Canada in 1956. I started baking at a very early age and my mother was always supportive (even tho she probably did not have time). By the time I was 12 I was competing in local fairs and won quite a few ribbons. Later in my teens I added cooking (French style) to my hobbies and still prefer this style of cooking. Now we spend 6 months of the year in Southern Portugal and have learned a lot about the Portuguese cuisine. Do prefer the Norhern Portugal type of cooking, but they have the most wonderful bread in the world. I have one daughter who trained as a French chef and worked in that field for several years. Since then she has gone on to other things.
<br>I don't have a favorite cookbook because I have too many to choose from. Since having the internet at my fingertips I have certainly expanded my recipe collections. I do take pride in serving good meals even for just the 2 of us. Luckily I have a husband who is a great taster and willing to try just about anything.
<br>My pet peeve is to be served food on a cold plate in a restaurant. This is an absolute no-no as far as my husband and I are concerned.