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From: steve@dartvax.UUCP
Newsgroups: net.cooks
Subject: RE: Pasta Sauce
Message-ID: <273@dartvax.UUCP>
Date: Thu, 13-Oct-83 10:36:41 EDT
Article-I.D.: dartvax.273
Posted: Thu Oct 13 10:36:41 1983
Date-Received: Fri, 14-Oct-83 04:01:28 EDT
Lines: 28

We have had great success with this recipe from the New York Times Magazine.

          SIRIO MACCIONI'S PASTA DE L'ESTATE
       (pasta with fresh uncooked tomato sauce)
                Yield: 4 servings

Wash, core, and chop about 2.5 lbs (yield: ~ 6 C) ripe tomatoes.  Add:

4      whole peeled garlic cloves,
1      chopped small hot red or green chili,
1/2 C  coarsely chopped FRESH basil,
1/2 C  olive oil,
S&P    to taste.

Let stand at room temperature for several hours.  If refrigerated overnite,
allow it to return to room temperature before using.

Grate or shred 1/2 lb fontina or muenster.

Cook 1 lb penne or other tubular pasta.  Drain.  Spoon off 1/4 C surface
oil from the tomatoes and add to pasta.  Add some parmesan and toss.
Add half the tomato sauce and toss.  Add the fontina and the rest of
the sauce and toss.  Serve in warmed soup bowls.

                                          ...decvax!dartvax!steve
                                          Steve Campbell, Innkeeper
                                          Haverhill Inn
                                          Haverhill, NH 03765