The Poverty Kitchen

A Sauce of Fresh Tomatoes and Basil.

Ingredients:

• 8 ounces of the pasta of choice (Penne for me)
• 8 ounces of ripe tomatoes, coarsely chopped.
• A sprig of Basil (4-5 leaves)
• (optional – unless you’re from Sicily) A cherry pepper stemmed, seeded and, chopped.
• 1 clove Garlic smashed flat with your knife – (edit) – skin removed.
• 2-3 Tablespoons of (Extra) virgin olive oil
• salt to taste (fresh ground pepper too if you’re me)

Preparation:

1. In a separate pot, boil the half-pound of pasta according to package directions.
   Meanwhile…
   To make the fresh tomato and basil sauce, start by lightly browning a smashed clove of garlic in a sauté pan with 2 Tablespoons of extra virgin olive oil.
   (optional) plus the chopped cherry pepper
2. Wash and clean the tomatoes, and coarse chop them into pieces. 
   Add the tomatoes to the garlic and oil, add a pinch of salt, and cook over low heat, stirring occasionally, until you obtain a sauce. (I’ll often put a lid over the pan, leaving it ajar.)
   Add water from the pasta pot, if the sauce dries out too much.
3. When your sauce is still a bit chunky, add your basil leaves and fold into the sauce.
4. Drain your pasta. Toss with the remaining Tablespoon of Olive Oil.
   Combine with the sauce.
   Add salt to taste if necessary* (fresh ground pepper too if you’re me) and your choice of grated cheese. *Remember, the cheese will add a salty flavor, so go easy.
   (Parmesan, Romano, Asiago, or Padano Grana.)

~ G