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Fresh Tomato & Basil Sauce


Serves four to five.

  • To learn more, read:
    Fresh Tomato Sauces Fast
  • by from Fine Cooking
    Issue 73

Suggested pasta: 1 lb. farfalle 

Beyond pasta: Spoon over grilled shrimp, scallops, or whitefish; spread on thick slices of grilled bread.

Cheese option: 5 oz. ricotta salata, cut into a 1/4 inch dice (to yield about 1 cup)

  • 3 Tbs. extra-virgin olive oil
  • 3 large cloves garlic, sliced as thinly as possible
  • 2 lb. cherry tomatoes, rinsed and halved
  • 1 tsp. kosher salt; more to taste
  • Freshly ground black pepper
  • 1 cup loosely packed fresh basil leaves (from about one small bunch), very thinly sliced
  • 5 oz. ricotta salata, cut into 1/4-inch dice to yield about 1 cup (optional)

In a 10- or 11-inch sauté pan, heat the oil and garlic over medium-low heat, stirring occasionally, until the garlic is softened but not browned, about 5 minutes. Add the tomatoes, salt, and pepper to taste. Toss gently to coat and then raise the heat to medium. Simmer, stirring occasionally and adjusting the heat to maintain a lively but not too vigorous simmer, until the tomatoes have been reduced to a thick, pulpy sauce, 15 to 20 minutes. Remove from the heat. Sprinkle on the basil and stir to combine thoroughly.

To serve with pasta

While the sauce is cooking, bring a large pot of abundantly salted water to a vigorous boil and cook the pasta until al dente. Drain it well. Taste the sauce and adjust the seasonings if needed. Toss the pasta with three-quarters of the sauce and divide among individual serving bowls. Spoon a little of the remaining sauce over each serving and sprinkle on the cheese, if you like.

nutrition information (per serving):
Size : based on five servings without pasta; Calories (kcal): 214; Fat (g): fat g 18; Fat Calories (kcal): 161; Saturated Fat (g): sat fat g 7; Protein (g): protein g 7; Monounsaturated Fat (g): 7; Carbohydrates (g): carbs g 9; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 584; Cholesterol (mg): cholesterol mg 30; Fiber (g): fiber g 3;

Photo: Scott Phillips

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