This is Dani's recipe...She discovered a similar (but much more difficult) recipe in an old family cookbook, and after cooking it for two years, has created a unique recipe for our monthly Italian nights and for the blog.
Tomato Basil Sauce
This sauce can be made with any pasta you like, but is recommended for Angel Hair, Thin Spaghetti, shells, and other light pastas. Dani usually doubles the recipe by using two cans so that her family can have seconds and still have leftovers! :)
Ingredients
1 28oz Can Petite Diced Tomatoes (we love Hunts!)
3 cloves garlic (at the VERY LEAST) minced
Salt to taste
Fresh Basil, chopped into small strips
2 tbsp. olive oil
In a large saucepan, heat olive oil on low heat for two minutes, then add garlic and simmer for a minute, being careful not to burn the garlic. Add the canned tomatoes and their juices and stir in garlic. Turn up heat to medium. Add salt to taste (we like it salty!) and stir, then cover and let simmer for at least ten minutes. Towards the end of the ten minutes, lower heat to medium low and add basil, stirring in slowly. Cover and let simmer until ready to serve, at least ten more minutes.
(You can let the sauce simmer as long as you like...the longer you let it simmer with the basil, the more the flavors mix!)
Finally, pour on top of your favorite pasta and serve. Enjoy!
**Sauce can be refrigerated in a glass or plastic container for up to a week.
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