Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Garlic clove 1/4 c Olive oil; plus
- peeled and slightly crushed 1 tb Olive oil
2 Parsley sprigs 1 ts Tomato paste
5 Fresh basil leaves; -=OR=- 1 lb Fresh tomatoes
1 pn Oregano - peeled and seeded,-=OR=-
3 Flakes diavoletto 16 oz - Canned peeled tomatoes,
-(Red Pepper Flakes) - drained

This is based on a recipe from Italian cooking teacher, Anna Teresa
Callen. The sauce can be prepared in large batches and frozen.

IN A HEAVY SAUCEPAN, combine all of the ingredients over moderate
heat. Bring to a boil, reduce the heat to low and simmer for 15 to 20
minutes. Discard the parsley and garlic and pour the sauce over
freshly cooked pasta. (This sauce can be prepared in large batches
and frozen.)

Dresses 1 pound of spaghetti or linguine.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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