Fresh Tomato, Basil, Garlic Sauce
For years, my best friends kept asking me for the recipe. I offered to come over and make it for them as well as write out the recipe, but they still can't make it correct. Thus, I thought I’d post this recipe just the way I make the sauce… but please, it is important to follow as I instruct, even if your mind questions the amount of certain ingredients)… great tasting with only few ingredients.
·olive oil, enough to only cover bottom of skillet
1bulb fresh garlic, peeled and minced (i mince the cloves using the pulse opt. on the food processor)
2 can(s)hunt's 100% natural petite diced tomatoes 14.5 oz
4-8 Tbspbasil leaves
·fresh ground pepper, to taste
·fresh ground sea salt, to taste
How to Make Fresh Tomato, Basil, Garlic Sauce
- Place a 12-inch skillet over medium add just enough olive to cover bottom of skillet. Heat and add the minced garlic. Cook garlic to soften, but NOT brown.
- Add the tomatoes, basil, salt and pepper and simmer on the lowest heat for 15 minutes.
- 1 box 16 Ounce, Barilla Angel Hair Pasta (Al dente perfection in 4 to 5 minutes)
Barilla Classic Blue Box's Penne:
Bring 4 - 6 quarts of water to a rolling boil, add salt to taste. Add contents of package to boiling water. Stir gently. Return to a boil. For authentic "al dente" pasta, boil uncovered, stirring occasionally for 11 minutes. For more tender pasta, boil an additional 1 minute. Remove from heat. Drain well.
- In a serving bowl add the angel hair pasta (cooked and drained) and with sauce, mixing mixture to evenly combine.