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How To make Penne with Fresh Tomato & Basil Sauce
4 tb Olive oil; divided
6 cl Garlic; minced
10 md Tomatoes; chopped into large
-- chunks 6 tb Chopped fresh basil
Salt and freshly ground blac -k pepper 1 ts Sugar
1 lb Penne
Fresh basil for garnish Freshly grated parmesan -cheese Recipe by: www.detnews.com 8/22/95 Heat 3 tablespoons olive oil in large skillet over medium heat. Add the garlic and saute until golden; do not burn. Add the tomatoes, basil, salt and pepper to taste, and sugar. Simmer over medium-low heat for 15 minutes. Stir occasionally. While sauce simmers, bring large pot of salted water to a boil. Add remaining 1 tablespoon of oil to water. Add penne and cook 10-12 minutes until al dente. Drain. Spoon penne onto warmed plates. Top with the sauce, then Parmesan. Garnish with basil. Note: The analysis includes 1 tablespoon of Parmesan cheese. Adapted from Summer Evenings, Summer Afternoons by Barbara Scott-Goodman with Mary Goodbody (Chronicle Books, 1994) Here are the recipes for the gourmet meal on wheels that Chef Teri Elwell prepared for free-lance writer Barbara S. Dickson and family. The recipes are Elwell's unless otherwise noted. (From the Detroit News Web Page, www.detnews.com, 8/22/95) -----
How To make Penne with Fresh Tomato & Basil Sauce's Videos
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The most famous pizza in the world, reimagined as a pasta. Amazing way to showcase your summer tomatoes. 30 minutes or less, from start to finish!
Subscribe to my channel for more easy, classic recipes:
- timestamps -
00:00 - Introduction
00:38 - Ingredients
01:02 - Preparation
03:33 - Cooking the Dish
05:05 - Plating, Tasting, Thank you!
Ingredients (4 people):
2 very large or 3 medium-size well ripened tomatoes
4oz fresh mozzarella
3T freshly minced basil
5 cloves sliced garlic
1/2 red onion - minced
5T extra virgin olive oil
1lb penne
Salt to taste
Simple and Easy Penne Pasta with Fresh Tomatoes
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Who doesn’t love a simple tomato pasta? It’s a classic that can be taken in so many ways, and Jamie’s got some little hints to make this so quick, delicious and easy that you’ll have no excuses not to cook from scratch at all. To make it even more special, Jamie’s got Davina on hand, as they were filming a new documentary celebrating 20 Years of The Naked Chef. Make sure you keep an eye out for that one too!
If you’re UK based you can catch up on me and Davina on my special 'Jamie Oliver: The Naked Chef Bares All' on Channel4.com
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