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February 28, 2002
Ingredients:
12-15 Plumb Tomatoes
3 Tablespoons of minced garlic (preferably jarred)
7 Basil leaves (torn)
1 1/2 Cups of Olive Oil
Pinch of Salt
Pinch of Pepper
1 Box of Angel Hair Pasta
Directions:
Pour half a cup of Olive Oil in a large saucepan. Slice Plumb
Tomatoes (dice if you wish) keeping the seeds and skin on tomato
and throw into saucepan. Add minced garlic and basil leaves.
Heat over low flame
On top of the ingredients add the remainder (1
cup) of olive oil. Cover saucepan.
Heat for 1 Hour but stir every 15 minutes or
so. (It's at this point I'll watch TV, read a book, or surf
the net. This is a meal not meant to be rushed.) The longer
you leave the tomatoes in the saucepan the more they break down
into sauce. It's okay if they are not completely liquified.
Salt and Pepper to taste.
Fill a large pot 3/4 of the way with water. Add
salt and some olive oil to the top and boil (This is so the
pasta does not stick). After the water starts to boil add the
angel hair pasta. Boil for 10 minutes (no more, angle hair cooks
quickly). Drain in a collander and dump pasta in a large mixing
bowl.
Turn off heat to saucepan and add sauce to pasta.
Serves... a lot.
Comments:
There are two things that are particularly great
about this dish
- You can add romano cheese or parmesan to it
and it will taste good, but you don't have to. It comes out
very light.
- This is really the kicker. Better than serving
it that night, the sauce gains more flavor the next day and
reheats well.
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