Need a refreshing dish that doesn't take long to prepare for those hot summer days? Try this fresh tomato garlic sauce tossed with short pasta, like penne or farfalle. Top with parmesan cheese and you have a meal ready in minutes.
This recipe is for garlic lovers who don't mind the strong, slightly piquant raw taste of garlic.
Now if you work in an office environment or you have direct contact with customers, you might want to save this recipe for the weekend. You wouldn't want your coworkers or customers complaining. ;-)
Now if you work in an office environment or you have direct contact with customers, you might want to save this recipe for the weekend. You wouldn't want your coworkers or customers complaining. ;-)
This is a versatile, simple recipe that is great to have on hand for a quick meal. Leftover sauce tastes great on pizza or as a side dip for thick pizza crusts or homemade bread sticks.
Fresh Tomato Garlic Sauce
Ingredients:
Ingredients:
1 lb penne, fusilli or farfalle pasta
1 14 oz can (400g or 500g) plain tomato sauce (pomodoro passato)
2 large garlic cloved, finely minced or pressed through a garlic press
1/4 cup extra virgin olive oil
salt and pepper to taste
Instructions:
1. Bring a large pot of water seasoned well with salt to a rolling boil. Add enough pasta for a serving of 4 and cook acccording to package instructions.
1 14 oz can (400g or 500g) plain tomato sauce (pomodoro passato)
2 large garlic cloved, finely minced or pressed through a garlic press
1/4 cup extra virgin olive oil
salt and pepper to taste
Instructions:
1. Bring a large pot of water seasoned well with salt to a rolling boil. Add enough pasta for a serving of 4 and cook acccording to package instructions.
2. As the pasta cooks, mix together tomato sauce, minced garlic and olive oil. Season the sauce with salt and pepper.
3. When pasta is cooked al dente, strain, and toss with sauce while still hot. Add a couple of handfuls of Italian grated cheese and serve immediately.
Makes 1 1/2 cups of sauce.
Makes 1 1/2 cups of sauce.
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