INGREDIENTS:
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.
PREPARATION:
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.
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