Tuesday, December 6, 2011

The Best Pasta Sauce (rustic)

Jack Scalfani's shares a recipe that he just learned. it's the best pasta dish he has ever made. Here is the recipe: Ingredients 3 pounds fresh italian tomatoes or a 28 ounce can of Italian tomatoes. 1 sprig fresh basil 2 tablespoons extra virgin olive oil (EVOO) 3 garlic cloves, smashed 1 teaspoon sea salt for the sauce 6 quarts of water 2 tablespoons of sea salt for the pasta water 1 pound your favorite pasta 1 tablespoon of a good finishing EVOO to dress the finished pasta 8 fresh basil leaves finely cut ¼ cup grated Pecorino Romano Cooking Directions Put the water for the pasta and the 2 tablespoons of sea salt in a big pot over a high flame until it begins to boil. Bring 3 cups of water to a boil in another

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