Title: Penne With Fresh Tomato & Basil Sauce
Categories: Pasta, Tomato, Basil, Main dish
Yield: 6 Servings
4 tb Olive oil; divided
6 cl Garlic; minced
10 md Tomatoes; chopped into large
-- chunks
6 tb Chopped fresh basil
Salt and freshly ground blac
-k pepper
1 ts Sugar
1 lb Penne
Fresh basil for garnish
Freshly grated parmesan
-cheese
Recipe by: www.detnews.com 8/22/95 Heat 3 tablespoons olive oil in large
skillet over medium heat. Add the garlic and saute until golden; do not
burn.
Add the tomatoes, basil, salt and pepper to taste, and sugar. Simmer over
medium-low heat for 15 minutes. Stir occasionally.
While sauce simmers, bring large pot of salted water to a boil. Add
remaining 1 tablespoon of oil to water. Add penne and cook 10-12 minutes
until al dente. Drain.
Spoon penne onto warmed plates. Top with the sauce, then Parmesan. Garnish
with basil.
Note: The analysis includes 1 tablespoon of Parmesan cheese.
Adapted from Summer Evenings, Summer Afternoons by Barbara Scott-Goodman
with Mary Goodbody (Chronicle Books, 1994)
Here are the recipes for the gourmet meal on wheels that Chef Teri Elwell
prepared for free-lance writer Barbara S. Dickson and family. The recipes
are Elwell's unless otherwise noted. (From the Detroit News Web Page,
www.detnews.com, 8/22/95)
