Recipe - Pasta With Fresh Tomato Sauce Basil And Cheese

2 pound Ripe tomatoes; about 56
large
One fourth cup Olive oil
4 Cloves garlic; finely
chopped
1 pn Hot red chili flakes
1 teaspoon Salt
One fourth teaspoon Pepper
1 pound Penne; or any tubular pasta
1 tablespoon Butter; (optional)
One half cup Grated Parmesan cheese
3 tablespoon Shredded basil

Bring a large pot of water to a boil for pasta. Cut cross in the end of
each tomato. Add to pot of boiling water and remove after 25 seconds. Cool
tomatoes under cold running water and peel. Core, halve, seed and chop
tomatoes. Heat oil in large, deep skillet over Medium heat. Add garlic and
chili flakes and cook gently a few minutes unitl very tender. Add. tomatoes
and cook 10 minutes. Season with salt and pepper. Cook pasta in boiling
water about 810 minutes until tender. Add to sauce in pan. Add One half cup
pasta cooking liquid and cook until pasta absorbs almost all the liquid in
the pan. Toss with butter, if using, cheese and basil. Servew 46. The
Toronto Star, Septemeber 15, '99 Quck Cuisine by Bonnie Stern MC formatting
by bobbi744@acd.net

Recipe by: The Toronto Star, September 15, '99

Posted to EATLF Digest by Roberta Banghart bobbi744@acd.net on Sep 19,
1999, converted by MM_Buster v2.0l.