Recipe - Salsa Alla Marinara

1 lg Garlic clove
peeled & slightly crushed
2 Parsley sprigs
5 Fresh basil leaves; =OR=
1 pn Oregano
3 Flakes diavoletto
(Red Pepper Flakes)
One fourth cup Olive oil; plus
1 tablespoon Olive oil
1 teaspoon Tomato paste
1 pound Fresh tomatoes
peeled and seeded,=OR=
16 ounce Canned peeled tomatoes,
drained

This is based on a recipe from Italian cooking teacher, Anna Teresa Callen.
The sauce can be prepared in large batches and frozen.

IN A HEAVY SAUCEPAN, combine all of the ingredients over moderate heat.
Bring to a boil, reduce the heat to low and simmer for 15 to 20 minutes.
Discard the parsley and garlic and pour the sauce over freshly cooked
pasta. (This sauce can be prepared in large batches and frozen.) Dresses 1
pound of spaghetti or linguine.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini