Pasta with Quick Tomato and Garlic Sauce

Ready in 1 hour

Top-ranked recipe named "Pasta with Quick Tomato and Garlic Sauce"

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Ingredients

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2 tb Fresh basil, chopped
1 Recipe Egg Pasta (or 3/4 Lb
16 Italian plum tomatoes
2 Garlic
1/3 c olive oil
2 tb Fresh parsley, chopped

Original recipe makes 4 Servings

Servings  

Preparation

Salt Pepper Parmesan cheese, grated (optional) PREPARATION: Make the Egg Pasta; roll the dough as thin as possible and cut into 1/8- to 1/4-inch wide strips. Peel, seed, and chop the tomatoes. Mince the garlic. Heat the olive oil over low heat in a saucepan. Add the garlic and cook over medium heat for about 3 minutes, until soft. Add the tomatoes, raise the heat to high, and cook for 5 minutes, until they give up some of their juice. NOTE: Recipe can be made up to this point several hours ahead. COOKING AND SERVING: Chop the parsley and basil. Cook the pasta in a large pot of boiling, salted water until tender, about 3 minutes for fresh pasta. Drain and return pasta to pot. Add tomato sauce and fresh herbs. Toss over low heat until pasta is lightly coated with sauce and warmed through. Season to taste with salt and pepper. Serve immediately with Parmesan cheese if desired. Makes 4 servings [COOKS March-April 1988]

Calories Per Serving: 131 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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