Penne with Fresh Tomato and Basil Sauce

6 Servings

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Penne with Fresh Tomato and Basil Sauce Ingredients

4 tb Olive oil, divided	1 ts Sugar
6 Cloves garlic, minced	1 lb Penne
10 md Tomatoes, chopped into large	Fresh basil for garnish
6 tb Chopped fresh basil	Freshly grated parmesan
Salt and freshly ground

Instructions for Penne with Fresh Tomato and Basil Sauce

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 Elwells unless otherwise noted. (From the Detroit News Web Page, www.detnews.com, 8/22/95) Recipe by: www.detnews.com 8/22/95 Posted to MC-Recipe Digest V1 #649 by Rooby on Jun 26, 1997

Main Ingredient: TomatoesCuisine: Uncategorized