2 Tbls. extra virgin olive oil
2 lbs. fresh, cut up Roma tomatoes or 1 28oz. can diced tomatoes
8 oz. Parmesano Reggiano cheese or Pecarino romano cheese, grated.
2 Tbls. fresh basil leaves, chiffonade or chopped
3 cloves crushed garlic
Kosher Salt to taste
Fresh ground black pepper to taste
1 tsp. sugar
dash of Tabasco sauce or cayenne pepper (optional)
1/2 cup Fresh Italian parsley (flat leaf), chopped
12 oz. Buccatini, spaghetti or linquini, cooked.
In a 4 quart sauce pan, heat the olive oil and add the garlic, tomatoes, basil, sugar, salt and pepper (and the pepper sauce or cayenne). Bring the sauce to a boil and immediately lower the heat to a simmer. Simmer for 1/2 hour and then add the cheese. Now add the parsley and immediately toss the sauce with the freshly cooked pasta. Serve with a sprinkling of freshly grated cheese and a dribble of Extra virgin olive oil. *Note: Pasta should be cooked in salted water with no oil added.
Please report any bad links..Thanks, Buzz
Armenian Recipes Italian Recipes Asian Recipes Mexican Recipes Greek Recipes Native American Recipes North African Cuisine Soul Food
Provencι Jewish Recipes Middle Eastern Recipes Cajun, Creole, & Caribbean Spain & Portugal Artichoke Recipes Aubergine-Eggplant Recipes
Secret Recipes Yogurt Recipes Dungeness Crab Recipes Grill & Barbecue Recipes Vicki's Desserts Buzz's Bistro
Tapas, Mezza, PuPus Appetizers Soups & Stews Salads Meats Poultry Seafood Beverages & Cocktails Casseroles and Gratins
Rice and Grains Pasta Breads Vegetables Sauces & Salsas Condiments Cooking Hygiene Food Humor Home Guestbook E-mail Art Collection