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Recipe(tried): Bigoli-Garlic Tomato and Basil, Chef Jaime Izquierdo

Main Dishes - Pasta, Sauces
(Your best ingredients will reward you with better tasting dishes, Chef, Jaime Izquierdo)

BIGOLI-GARLIC TOMATO AND BASIL
Makes 4 entree size portions

1 500g bag of Fattoria Sant'Ambrogio Bogoli from Venice
Cook pasta in boiling water with SI NATURALE Italian Sea Salt and 4 Tbsp of your best Extra Virgin Olive Oil

cooking time is about 17 minutes. Check for your prefered consistency starting at 10 minutes
drain pasta and code with Extra Virgin Olive Oil

SAUCE:
Heat 4 Tbsp of your best Extra Virgin Olive Oil
add 6 cloves of thinly sliced garlic
add 1 can 28oz. SI ORGANIC DOP SAN MARZANO tomatoes from Italy (crush them gently in the pan)
add 1 tsp SI NATURALE Italian Sea Salt
add 1 tsp fresh ground pepper
add 1 tsp Italian pepperoncini
add 1/2 tsp sugar
top with 1 tsp Extra Virgin Olive Oil
bring to a boil and simmer for 5 minutes

Separate the 4 portions of pasta
ADD 1TBSP chopped FRESH Basil in each bowl
top with a generous amout of sauce
top with freshly ground Parmigiani Regiano from Italy

Mangia Benne!
MsgID: 0084928
Shared by: JAIME IZQUIERDO, MIAMI BEACH, FL
Board: Cooking Club at Recipelink.com
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