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Name: S-H-H-H-H! (A Secret for Great Tomato Sauce)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/3 c Extra-Virgin Olive Oil; 1 1/2 lb Fresh ripe tomatoes; 2 tb Fresh basil; chopped; 3 ts Fresh rosemary; chopped fine; 3 Dried leaves; crumbled, up; 3 tb Parsely; chopped; 1 lb Spaghettini; 1 tb Sage; chopped or; 1 tb Fresh mint; chopped; Salt; Black pepper; in a grinder

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INGREDIENTS

1/3 c Extra-Virgin Olive Oil
1 1/2 lb Fresh ripe tomatoes
2 tb Fresh basil; chopped
3 ts Fresh rosemary; chopped fine
3 Dried leaves; crumbled, up
3 tb Parsely; chopped
1 lb Spaghettini
1 tb Sage; chopped or
1 tb Fresh mint; chopped
Salt
Black pepper; in a grinder

Servings

INSTRUCTIONS

1. Wash tomatoes, split them in half, remove the seeds and dice halved tomatoes into 1/2 inch cubes. 2. Put diced tomatoes, basil,sage,parsely,rosemary and mint into the bowl in which youll be tossing and serving the pasta. 3. Drop the spaghettini into a pot of abundant boiling salted water. 4. When the pasta is nearly done, put the olive oil in a small saucepan and turn on the heat to high. When the oil is smoking hot, pour it over the tomatoes and herbs in the serving bowl. It should be hot enough to sizzle as it hits the contents of the bowl. Add salt and a few grindings of pepper and mix well. 5. When the pasta is done -- it should be be barely tender but firm to the bite -- drain it well and transfer immediately to the bowl, tossing it thoroughly with all the ingredients, serve promptly. Serves: 4-6 Notes: S-h-h-h-h! (A Secret for Great Tomato Sauce) Marcella Hazan, author of "Essentials of Classic Italian Cooking," dispels the myth that making a delicious tomato sauce takes hours. Her favorite sauces can be created in about 15-to-20 minutes. Understandably this celebrated cook has strong feelings about making and serving pasta. Here are a few of her prized tips: Dont overwhelm pasta with sauce. "A pool of sauce makes pasta terrible. Sauce is just a seasoning." Americans serve portions that are too large. "Pasta should be just a serving size, approximately 3 ounces per person." If fresh tomatoes are not available, its okay to used canned ones. "Always buy whole canned imported tomatoes as an alternative." When making tomato sauce, blanch, peel and seed tomatoes. "For blanching, plinge tomatoes in boiling water for a minute or less. Drain, and as soon as they are cool enough to handle, skin and cut up in coarse pieces. Use a large pot for cooking pasta. "You have to have a lot of water. It cooks the pasta better and faster. Homemade pastas cook more quickly than store-bought." Remember you are eating pasta with sauce, not sauce with pasta! Use these tips and savor every bite! Healthy Recipes are provided by Our Home. ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK

NOTES

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S-H-H-H-H! (A Secret for Great Tomato Sauce)

1/3 c Extra-Virgin Olive Oil
1 1/2 lb Fresh ripe tomatoes
2 tb Fresh basil; chopped
3 ts Fresh rosemary; chopped fine
3 Dried leaves; crumbled, up
3 tb Parsely; chopped
1 lb Spaghettini
1 tb Sage; chopped or
1 tb Fresh mint; chopped
 Salt
 Black pepper; in a grinder

1. Wash tomatoes, split them in half, remove the seeds and dice halved  tomatoes into 1/2 inch cubes.    2. Put diced tomatoes, basil,sage,parsely,rosemary and mint into the bowl  in which youll be tossing and serving the pasta.    3. Drop the spaghettini into a pot of abundant boiling salted water.    4. When the pasta is nearly done, put the olive oil in a small saucepan and  turn on the heat to high. When the oil is smoking hot, pour it over the  tomatoes and herbs in the serving bowl. It should be hot enough to sizzle  as it hits the contents of the bowl. Add salt and a few grindings of pepper  and mix well.    5. When the pasta is done -- it should be be barely tender but firm to the  bite -- drain it well and transfer immediately to the bowl, tossing it  thoroughly with all the ingredients, serve promptly.    Serves: 4-6    Notes: S-h-h-h-h! (A Secret for Great Tomato Sauce)    Marcella Hazan, author of "Essentials of Classic Italian Cooking," dispels  the myth that making a delicious tomato sauce takes hours. Her favorite  sauces can be created in about 15-to-20 minutes.    Understandably this celebrated cook has strong feelings about making and  serving pasta. Here are a few of her prized tips:    Dont overwhelm pasta with sauce. "A pool of sauce makes pasta terrible.  Sauce is just a seasoning."    Americans serve portions that are too large. "Pasta should be just a  serving size, approximately 3 ounces per person."    If fresh tomatoes are not available, its okay to used canned ones. "Always  buy whole canned imported tomatoes as an alternative."    When making tomato sauce, blanch, peel and seed tomatoes. "For blanching,  plinge tomatoes in boiling water for a minute or less. Drain, and as soon  as they are cool enough to handle, skin and cut up in coarse pieces.    Use a large pot for cooking pasta. "You have to have a lot of water. It  cooks the pasta better and faster. Homemade pastas cook more quickly than  store-bought."    Remember you are eating pasta with sauce, not sauce with pasta! Use these  tips and savor every bite!    Healthy Recipes are provided by Our Home.    ? 1997 Lifetime Entertainment Services. All rights reserved.    MC formatted using MC Buster by Barb at PK

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Nutrition

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Serving Size: 1 Serving (350g)
Recipe Makes: 4 servings

Calories: 1043
Calories from Fat: 626 (60%)

Amt Per Serving		% DV

	Total Fat 69.5g	93 %
	Saturated Fat 10.1g	50 %
	Monounsaturated Fat 32.7g
	Polyunsanturated Fat 23.1g
Cholesterol 0mg		0 %
Sodium 15.3mg		1 %
Potassium 654.1mg		17 %
Total Carbohydrate 90.4g		27 %
	Dietary Fiber 5.7g	23 %
	Sugars, other 84.7g
Protein 16.1g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1043

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