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Old 02-06-2007, 06:14 PM   #11
Sous Chef
cliveb's Avatar
Join Date: Jul 2006
Location: Caracas, Venezuela
Posts: 655
I like jennyema's recipe, too.Perfectly OK.
When we're in a rush over here ( which is more or less always!) we just sautée the garlic in olive oil, add the tomatoes, a tsp of paste, oregano, bay leaf, and black pepper, and let it cook down a bit. Ready in 10 - 15 minutes.

If you use fresh tomatoes you're going to have more texture and more moisture. However, my favourite thing to do with fresh is to dice them, add some fresh minced garlic, a few chopped capers, fresh oregano, basil,maybe a few chopped olives, a splash of balsamic vinegar and sometimes, a block of goat cheese ( you can leave this out if you like). Mix all the RAW ingredients together and allow them to marinate.

Cook some spaghetti, or fettucine, or even some pasta shells, until just done. Quickly drain then dump them straight back into the pan with the raw sauce. Stir around once or twice, and serve. Glorious pasta!

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