Yield: Yields 4 cups, enough for 1 lb. of dried pasta
Ripe tomatoes don’t need to be cooked to turn into a delicious pasta sauce. Just chop and mix with garlic, fresh herbs, chile (for a bit of heat), and olive oil.
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Love the concept, but if it were me I would use basil instead of the parsley. I would also use 1/4-1/3 C of EVOO.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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