The night I got back from a long trip, my good friend Michael surprised me by cooking something out of one of my own cookbooks.....
Tomato Sauce with Garlic and Basil
from Marcella Hazan's Essentials of Classic Italian Cooking
1 large bunch fresh basil
2 cups canned imported Italian plum tomatoes, drained and cut up
5 garlic cloves, minced
5 TBSP extra virgin olive oil
freshly ground pepper
1 pound pasta
Pull all the basil leaves from the stalks, rinse them briefly in cold water and shake off the moisture using a colander. Tear all but the tiniest leaves by hand into small pieces.
Put the tomatoes, garlic, olive oil, salt and several grindings of pepper into a saucepan and turn on the heat to medium high. Cook for 20 to 25 minutes, or until the oil floats free from the tomato. Taste and correct for salt. Turn off the heat and mix in the torn-up basil, keeping aside a few pieces to add when tossing the pasta.
Notes: Marcella warns the cook not to be alarmed by the amount of garlic in the recipe. Because it simmers in the sauce, it is poached rather than browned, and its flavor is subdued. Well, it tasted quite lovely to me, and I very much appreciated the treat. I'll certainly make it again myself sometime.Posted by Jennifer at March 12, 2006 8:11 PM | TrackBack