Rustic Tomato Basil Pasta
Serves 4 to 6. Recipe is by
the Rev. Michael Alello.
2 tbls. minced garlic
2 (28-ozs.) cans whole peeled tomatoes
2 (14.5-oz.) cans diced tomatoes
1 (15-oz.) can tomato sauce
1 (7-oz.) can pitted kalamata olives, drained
4 ozs. blue cheese crumbles
½ cup minced fresh basil
¼ cup minced fresh oregano
¼ cup minced fresh rosemary
¼ cup minced fresh parsley
Salt and pepper, to taste
Cooked penne pasta
1. Sauté garlic in sauce pot until lightly brown. Add 1 can of whole tomatoes, allowing them to cook down, using your spoon to break them up. Once cooked down, about 5 minutes, add second can and cook down.
2. Add 2 cans of diced tomatoes and cook down for 5 minutes. Add tomato sauce and olives, continue to cook down for 30 minutes. Add blue cheese, herbs and seasonings to finish. Serve over penne pasta.
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