Moma's scappa e fuggi sauce for pasta

3 To 4

Ingredients

Quantity Ingredient
3 tablespoons Good olive oil
8 larges Cloves garlic; smashed
1 can (15-ounce) crushed plum tomatoes and their liquid
1 Teaspoon; or more, freshly ground black pepper
½ cup Fresh; minced thyme)
Basil leaves
Salt to taste
About 3/4 pound; (12 ounces) pasta of your choice

Directions

This sauce has a lot of flavor and just lightly coats the pasta.

Optional ingredients you may wish to add to the sauce: fresh fish, calamari, broccoli, cauliflower or a can of drained clams (but only one addition at a time).

1. Heat olive oil in a large skillet, add garlic and cook until golden, but not brown. Stir in tomatoes and their liquid with black pepper. Add basil leaves and salt to taste. Cook at a fast simmer over high heat, stirring the sauce often for about 10 to 15 minutes 2. Put on a large pot of water in which to cook pasta. (When your pasta is done, so is the sauce.)

By Antoineta Baldwin from Chicken Soup for the Soul Cookbook Copyright 1996 by Jack Canfield, Mark Victor Hansen & Diana von Welanetz Wentworth Posted to MM-Recipes Digest V5 #031 by info@... (Best Image) on Jan 31, 1998

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