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


★★★★★ 1 vote



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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

How to Make Tomato Sauce with Double Basil


  • 1Heat oil in pan and add garlic, shallot and half the basil. Cook for 3 to 4 minutes til shallot is golden.
  • 2Add tomatoes and cook stirring for 10 minutes til thickened and pulpy. add sugar, 1/3 cu water and salt and pepper to taste
  • 3Bring to a boil, cover and simmer very gently for 1 hour til dark red and thickened, with droplets of oil on the surface.
  • 4Bring large pan of salted water to a boil. Add pasta and cook according to package directions, about 8 minutes.
  • 5Drain 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

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About Tomato Sauce with Double Basil

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

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