Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

WALDINE VAN GEFFEN VGHC42A
4 tb Olive oil
1 1/3 tb Garlic, mince
2 c Fresh tomatoes; peel, seed
-chop
Fresh basil -- chop
Salt and pepper
Ex-virgin olive oil
Peccorino romano -- grate

In a saucepan heat oil and saute garlic. Add tomatoes and saute for
about 2 mins. Add fresh basil, salt and pepper and continue to cook
until the pulp breaks down but does not liquefy--no more than 10
mins. Salt and pepper to taste, then, just before serving with pasta,
drizzle a little extra virgin olive oil on the sauce. Serve with a
good pecorino. Source: Tony Cortese, Amerigo's Restaurant, NYC.

Recipe By :

From: Dan Klepach Date: 06-10-95 (159) Fido:
Cooking

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