Tomato Sauce with Garlic and Basil

• 28 ounces, weight Canned Diced Tomatoes, Juice Drained
• 5 cloves Garlic, Peeled And Finely Chopped
• 5 Tablespoons Extra Virgin Olive Oil
• 1/4 teaspoons Kosher Salt
• 1/2 teaspoons Ground Black Pepper
• 1 bunch Fresh Basil Leaves
• 1 package Your Favorite Pasta, 16 Ounce Box, Cooked To Package Instructions
• Optional Garnish: Shredded Parmesan Cheese, Fresh Basil Leaves

1. Adapted from Marcella Hazans Essentials of Classic Italian Cooking.
2. NOTE: Although this sounds like a lot of garlic, the poaching makes it more subtle than if you were to brown it.
3. DIRECTIONS 1.
4. Remove basil leaves from the stalks, rinse and remove moisture via spinner or towel dry.
5. Tear leaves into small pieces.
6. 2.
7. Put the tomatoes, garlic, olive oil, salt and pepper into a heavy saucepan.
8. DO NOT add basil yet.
9. 3.
10. Gently stir ingredients and turn on the heat to medium high may seem high, but keep it at at heavy simmer/light boil.
11. 4.
12. Cook on medium high for 20 to 23 minutes or until the oil floats free from the tomatoes.
13. Taste and correct for salt and pepper.
14. 5.
15. When the sauce is done, mix in the basil.
16. If desired, keep some aside to add when tossing the pasta.
17. 6.
18. Put sauce over your favorite pasta.
19. I use whole wheat spaghetti and then topped it with some Parmesan cheese.
20. NOTES: 5 T = 1/3 Cup 1 teaspoon
21. NUTRITION FACTS from MacGourmet: Servings: 4 Amount Per Serving Calories: 190 Total Fat: 16.66g Cholesterol: Sodium: 320mg Total Carbs: 9.50g Dietary Fiber: 2.24g Sugars: 4.79g Protein: 2.08g

tomatoes, garlic, olive oil, kosher salt, ground black pepper, fresh basil, favorite pasta, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/tomato-sauce-with-garlic-and-basil/ (may not work)