Presented By: Miriam Borys Busby
Original Recipe By: Maggie Dickey
Yield: 2 servings
Ingredients:
1/3 cup olive oil
6 large cloves of garlic (or more if desired) - diced
4 medium sized tomatoes - diced
1 cup fresh basil
2 cups arugula or fresh greens of choice (optional but very tasty)
salt & pepper
 |
| fresh basil at Greenlake |
pasta of choice for 2
garnish: shaved parmesan (optional)
In a sauce pan heat oil and slowly sauté diced garlic. Do not overcook.
Remove from the heat and add diced tomatoes and fresh basil. Season with salt and pepper.
Stir well and cover and allow to marinate for as long as you can. I try to make the sauce in the morning and refrigerate until dinner time but if time is a factor it can be made and served immediately.
At dinner time boil salted water for the pasta.
When the water comes up to the boil add the pasta and cook al dente.
At this time remove the sauce from the fridge and heat up the sauce on the stove on medium heat until the sauce is just warm. Do not overcook at the stage or the ‘fresh’ tomato appeal will be gone.
Add more fresh basil just before service along with the arugula. Stir well and serve.
Garnish with shaved parmesan if desired.
Enjoy and thank you to my friend Maggie for this amazing recipe.
‘Cooking Uncovered’ © all rights reserved
Chef Miriam Borys Busby, B.Ed., MA.
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.