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Tomato Sauce for Delicate Pasta

Capellini and angel hair pasta are perfect for this simple and delicious tomato sauce.

Source: The Geometry of Pasta, Quirk Books, 2010 (Entered by Deborah Spencer)
Serves: Yields about 2-1/2 to 2-2/3 cups sauce, enough for 1 pound dried pasta

5 Large Ripe vine tomatoes (2-1/4 lbs)
3 Garlic cloves, thinly sliced
6 TBSP Extra virgin olive oil
Pinch Crushed red pepper flakes (optional)
3/4 Tsp Sea salt
1 Pound Capellini or Angel Hair pasta      View Available Products

Step by Step Instructions
  1. Cut the whole tomatoes into chunks, then puree (seeds and all).
  2. Fry the garlic in 4-1/2 Tbsp of the olive oil for a few moments until cooked but not yet colored.
  3. Add the red pepper flakes followed by the pureed tomato and salt. Bring to a fairly brisk boil and cook until the sauce has a little body (you will see the bubbles get a bit bigger), but is by no measure thick. The tomatoes should taste fresh, but no longer raw.
  4. Season with black pepper and add the remaining 1-1/2 tablespoons oil to finish. 


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