Bow-Tie Fresh Tomato Sauce
by Irene Vlach
Ingredients
- 3 tomate, pelees, roma
- 6 tomate, pelees et epepinees
- 3 Tbsp huilde d'olive
- 4 gousses ail, en lamelles
- 1 tsp sel
- 2 tsp sucre
- 3 feuilles basilique, en gros morceaux
- 12 oz pates, farfalle
- parmesan
Instructions
Smash the tomatoes in a bowl with the back of a large spoon. Reserve. Heat the olive oil in a skillet. Add the garlic and salt; cook until the garlic turns golden brown. Stir in the sugar. Stir in the reserved tomato mixture and the basil. Cook until the sauce thickens to desired consitency, about 20-30', stirring occasionally.
Toss the pasta and sauce in a bowl; serve with cheese.
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