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Tomato Sauce for Delicate Pasta
Source: The Geometry of Pasta, Quirk Books, 2010 (Entered by Deborah Spencer)
Capellini and angel hair pasta are perfect for this simple and delicious tomato sauce.
Serves: Yields about 2-1/2 to 2-2/3 cups sauce, enough for 1 pound dried pasta
Step by Step Instructions
- Cut the whole tomatoes into chunks, then puree (seeds and all).
- Fry the garlic in 4-1/2 Tbsp of the olive oil for a few moments until cooked but not yet colored.
- 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.
- Season with black pepper and add the remaining 1-1/2 tablespoons oil to finish.
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