Tomato Sauce with Garlic and Basil

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   Adapted from Marcella Hazans Essentials of Classic Italian Cooking.

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   NOTE: Although this sounds like a lot of garlic, the poaching makes it more subtle than if you were to brown it.

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   DIRECTIONS 1.

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   Remove basil leaves from the stalks, rinse and remove moisture via spinner or towel dry.

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   Tear leaves into small pieces.

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   2.

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   Put the tomatoes, garlic, olive oil, salt and pepper into a heavy saucepan.

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   DO NOT add basil yet.

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   3.

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    Gently stir ingredients and turn on the heat to medium high may seem high, but keep it at at heavy simmer/light boil.

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    4.

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    Cook on medium high for 20 to 23 minutes or until the oil floats free from the tomatoes.

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    Taste and correct for salt and pepper.

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    5.

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    When the sauce is done, mix in the basil.

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    If desired, keep some aside to add when tossing the pasta.

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    6.

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    Put sauce over your favorite pasta.

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    I use whole wheat spaghetti and then topped it with some Parmesan cheese.

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    NOTES: 5 T = 1/3 Cup 1 teaspoon

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    NUTRITION FACTS from MacGourmet: Servings: 4 Amount Per Serving Calories: 190 Total Fat: 16.66g Cholesterol: Sodium: 320mg Total Carbs: 9.50g Dietary Fiber: 2.24g Sugars: 4.79g Protein: 2.08g

* Per serving · 4 servings · Values may vary.

No additional tips available.