Post by chief_cook2 on Mar 18, 2003 14:27:35 GMT -6
Serving Size : 8
6 large ripe tomatoes -- cut into 1/2" cubes
2 large garlic cloves -- chopped fine
1 large onion -- chopped fine
1/2 cup fresh basil leaves -- finely chopped
2 tablespoons fresh oregano -- finely chopped or 2 teaspoons dried
2 teaspoons fresh rosemary -- finely chopped or 1 teaspoon dried
1 1/4 teaspoons salt
pepper -- to taste
1/2 cup olive oil
juice from 2 lemons -- strained
1 1/2 pounds of pasta, such as penne rigate
Place tomatoes in bowl. Add remaining ingredients except pasta and mix
well.
Cook and drain hot pasta. Add sauce. May be held at room temperature for
several hours. Or, refrigerate overnight and bring to room temperature
before serving.