Tomato Sauce with Double Basil

Lynnda Cloutier


the basil is added in two stages; first for depth of flavor, then at the end for a burst of fresh fragrance...double basil. In summer, use fragrant ripe tomatoes.Source unknown

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3 tbsp. olive oil
2 garlic cloves, finely chopped
1 shallot, finely chopped
1 cup loosely packed fresh basil leaves
1 lb. ripe tomatoes, coarsely chopped or 1 can plum tomatoes, 14.5 oz
pinch sugar
12 oz. dried pasta, such as spaghetti or linguine
sea salt and freshly ground black pepper
freshly grated parmesan cheese

Directions Step-By-Step

Heat oil in pan and add garlic, shallot and half the basil. Cook for 3 to 4 minutes til shallot is golden.
Add tomatoes and cook stirring for 10 minutes til thickened and pulpy. add sugar, 1/3 cu water and salt and pepper to taste
Bring to a boil, cover and simmer very gently for 1 hour til dark red and thickened, with droplets of oil on the surface.
Bring large pan of salted water to a boil. Add pasta and cook according to package directions, about 8 minutes.
Drain and return pasta to hot pan. Tear remaining basil into tomato sauce and add sauce to pasta. Toss well, then serve topped with Parmesan cheese.
Serves 4

About this Recipe

Course/Dish: Pasta, Other Sauces
Regional Style: Italian