Pasta with Fresh Tomato & Basil Sauce
Recipe and photos courtesy of Casa d’Angelo.
This is a great, quick, easy recipe for a fresh tomato basil sauce, a staple in every Neapolitan and southern Italian and Italian American kitchen! This is an excellent work night dinner, make a nice salad to go along with it and some vino!
¼ cup extra-virgin olive oil
1 large clove garlic, peeled and crushed
2 (14-ounce) cans Italian tomatoes*
3 large basil leaves plus 1 tablespoon chopped basil, for garnish
Kosher salt and fresh-ground black pepper, to taste
1 pound pasta of your choice, cooked according to package directions and drained
2 tablespoons grated parmesan
In a nonreactive skillet over medium-high heat, heat the oil. Add the garlic and cook until just turning brown. Add the tomatoes, whole basil leaves, salt and pepper and cook about 5 minutes, stirring periodically with a wooden spoon, until thickened into a sauce. Crush the tomatoes with the back of the spoon and cook until sauce is thick again.
Add pasta to pan and use tongs to toss together. Serve topped with chopped basil and parmesan. Serves 6
Per serving: 408 calories, 26 percent calories from fat, 12 grams total fat, 2 grams saturated fat, 2 milligrams cholesterol, 63 grams carbohydrates, 3 grams total fiber, 4 grams total sugars, 59 grams net carbs, 13 grams protein, 404 milligrams sodium.
Chef Angelo Elia uses canned cherry tomatoes (Pomodorini di Collina) by Poma Rosa. You may use canned diced tomatoes or plum tomatoes and squeeze with your fingers to break up before adding to the pan.
Be sure to visit all of Chef Angelo Elia’s excellent, authentic Italian restaurants throughout South Florida, and at Atlantis Paradise Island in the Bahamas! For more information, visit the Casa d’Angelo website.