© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: evelyn/athens
6 tablespoons extra virgin olive oil
2 medium garlic clove, peeled and sliced very thinly
10 ½ ounces canned italian peeled plum tomato with juice, cut into large pieces with their juice
freshly-cracked black pepper
10 fresh basil leaf, torn by hand into small pieces
1 pound pasta, of your choice cooked
Put the oil and garlic in a saucepan and turn the heat to medium. When the garlic becomes coloured a pale gold, add the tomatoes and their juices and turn the heat down to very low. Cook, uncovered, until the oil floats free on top of the sauce, for about 20 minutes. Add salt and grindings of pepper and cook for another two to three minutes, stirring from time to time. Off the heat, stir in the torn basil leaves.
Serve over your favourite, freshly-cooked, al dente pasta.