Recipe - Penne With Fresh Tomato And Basil Sauce

4 tablespoon Olive oil, divided
6 Cloves garlic, minced
10 md Tomatoes, chopped into large
chunks
6 tablespoon Chopped fresh basil
Salt and freshly ground
black pepper
1 teaspoon Sugar
1 pound Penne
Fresh basil for garnish
Freshly grated parmesan
cheese

Heat 3 tablespoons olive oil in large skillet over medium heat. Add the
garlic and saute until golden; do not burn.

Add the tomatoes, basil, salt and pepper to taste, and sugar. Simmer over
mediumlow heat for 15 minutes. Stir occasionally.

While sauce simmers, bring large pot of salted water to a boil. Add
remaining 1 tablespoon of oil to water. Add penne and cook 1012 minutes
until al dente. Drain.

Spoon penne onto warmed plates. Top with the sauce, then Parmesan. Garnish
with basil.

Note: The analysis includes 1 tablespoon of Parmesan cheese.

Adapted from Summer Evenings, Summer Afternoons by Barbara ScottGoodman
with Mary Goodbody (Chronicle Books, 1994)

Here are the recipes for the gourmet meal on wheels that Chef Teri Elwell
prepared for freelance writer Barbara S. Dickson and family. The recipes
are Elwell's unless otherwise noted. (From the Detroit News Web Page,
www.detnews.com, 8/22/95)

Recipe by: www.detnews.com 8/22/95 Posted to MCRecipe Digest V1 #649 by
Rooby MsRooby@sprintmail.com on Jun 26, 1997