Ingredients Jump to Instructions ↓

  1. 3 Ripe plum tomatoes - peeled*

  2. 6 Ripe tomatoes - peeled and seeded

  3. 3 tablespoons 45ml Extra-virgin olive oil

  4. 4 Garlic cloves - thinly sliced

  5. 1 teaspoon 5ml Salt

  6. 2 teaspoons 10ml Sugar

  7. 3 Fresh basil leaves - torn coarsely

  8. 12 oz 340g Farfalle (bow-tie) pasta - cooked according to Package instructions, for serving Optional Grated Parmesan cheese - for serving Fresh Italian bread - for serving

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: To peel a tomato, cut an "X" just through the skin on the bottom with a paring knife. Drop the tomato into boiling water for 30 seconds. When cool enough to handle, slip the skin off. Smash the tomatoes in a bowl with the back of a large spoon. Reserve. Heat the olive oil in a skillet. Add the garlic and salt; cook until the garlic turns golden brown. Stir in the sugar. Stir in the reserved tomato mixture and the basil. Cook until the sauce thickens to desired consistency, about 20 to 30 minutes, stirring occasionally. Toss the pasta in a bowl with sauce. Serve with cheese and bread. This recipe yields 4 servings. Per serving (without cheese and bread): 470 calories, 79g carbohydrate, 14g protein, 12g fat, no cholesterol.


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