Mom's Summer Sauce for Pasta

I was a bit of a weird kid - I did not really like ketchup, I hated most pizza sauce and I was not a fan of red sauce on spaghetti.  This should translate to the fact that I did not like tomatoes but for whatever kid-combobulated reason, I would eat fresh tomatoes (with mayo and S&P).

My Mom came up with a great and light summer sauce for pasta that did not offend my red sauce sensibilities and has been a favorite recipe for me to bring into adulthood and make over and over with great success for guests and family.  Enjoy!

1.5 pds tomatoes (canned or fresh)
4 cloves of chopped garlic
1 pd linguine (or whatever you like)
6 TB butter
2 TB fresh basil minced or 2 tsp dry basil

3/4 cup of parmesan cheese


Put tomato and garlic in pan and bring to a boil.  Watch your liquid and you can add some EVOO if it is drying out.  Simmer about 20 min or until you have 1 1/4 cup.
Cook pasta.
Melt butter with basil and toss with pasta.
Add tomato sauce and toss.
Add parmesan cheese and toss.
Add light S&P.

 

One of my Fave Pasta Dishes Ever!

• 8 oz pappardelle pasta
• 3 roasted peppers
• 6 TB OO
• juice of half lemon
• 1 TB capers rinsed
• chopped flat leaf parsley
• 4 anchovy fillets rinsed and chopped
• 6 TB fresh bread crumbs
• 2 oz. butter
• 1 ball fresh mozzarella
• handful stoned kalamata olives

Cut peppers into strips and grill until sizzling - drizzle with OO
Pour juices from pan into bowl
Beat in remaining olive oil
Add lemon juice, capers, parsley & anchovies
Season with black pepper
Cook bread crumbs in butter in shallow pan - they should turn golden within 5 minutes
Cut mozzarella into small cubes
Toss crumbs, peppers, mozzarella, olives and dressing with pasta
Serve warm - not hot
YUM!