Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Olive oil - divided

  2. 60 Garlic - minced

  3. 10 Tomatoes - chopped into large (medium)

  4. 6 tablespoons 90ml Chopped fresh basil

  5. Salt and freshly ground blac - k pepper

  6. 1 teaspoon 5ml Sugar

  7. 1 lb 454g / 16oz Penne

  8. Fresh basil for garnish

  9. Freshly grated parmesan - cheese

Instructions Jump to Ingredients ↑

  1. Recipe by: 8/22/95 Heat 3 tablespoons olive oil in large skillet over medium heat. Add the garlic and saute until golden; do not burn.

  2. Add the tomatoes, basil, salt and pepper to taste, and sugar. Simmer over medium-low heat for 15 minutes. Stir occasionally.

  3. While sauce simmers, bring large pot of salted water to a boil. Add remaining 1 tablespoon of oil to water. Add penne and cook 10-12 minutes until al dente. Drain.

  4. Spoon penne onto warmed plates. Top with the sauce, then Parmesan. Garnish with basil.

  5. Note: The analysis includes 1 tablespoon of Parmesan cheese.

  6. Adapted from Summer Evenings, Summer Afternoons by Barbara Scott-Goodman with Mary Goodbody (Chronicle Books, 1994) Here are the recipes for the gourmet meal on wheels that Chef Teri Elwell prepared for free-lance writer Barbara S. Dickson and family. The recipes are Elwell's unless otherwise noted. (From the Detroit News Web Page, , 8/22/95) Posted to MM-Recipes Digest V4 #672 by Bill on Jul 15, 1997


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