Recipe: Fresh Tomato Basil Sauce Over Pasta (with canned tomato variation, Pillsbury 1990's)

FRESH TOMATO BASIL SAUCE OVER PASTA

8 oz. any variety pasta, uncooked
2 tablespoons olive oil
2 garlic cloves, minced
2 lb. Italian plum tomatoes (about 14), coarsely chopped*
1/4 cup chopped fresh basil or 1 tablespoon dried basil leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Cook pasta to desired doneness as directed on package.

Meanwhile, heat oil in large saucepan over medium-high heat until hot. Add garlic; cook 1 minute. Stir in tomatoes, basil, salt and pepper. Bring to a boil. Reduce heat; cook over medium heat for 10 to 15 minutes or until tomatoes are tender and sauce begins to thicken.

Drain pasta. Serve sauce over pasta. If a smoother sauce is desired, process half of sauce time in food processor or blender until smooth.

*This sauce requires flavorful, ripe plum tomatoes. If they are unavailable, use a 28-ounce can of plum tomatoes, chopped. Plum tomatoes have more flesh and less juice than regular tomatoes and so are ideal for making tomato sauces.

NOTES:
If desired, a food mill can be used in place of the food processor or blender. It will remove the seeds and skin from the tomato sauce, creating a full-bodied, smooth sauce.

Makes 4 servings
Source: Recipe Booklet: Pillsbury Classic Cookbooks #188, October 1996