Sully's Fresh Tomato Sauce
1 lb. pasta - spaghetti noodles
Tomatoes diced small (use a sharp knife) 2-4 lbs.
Bunch of fresh basil cut in chiffonade
1-2 cloves garlic pressed or minced
pinch salt & black pepper
2-3 tablespoons Extra Virgin Olive Oil
1/4 cup white wine (or chicken stock)
1/4-1/2 cup grated Parmigiano-Reggiano
You can also add diced bell pepper, and any fresh herb you like.
Step 1 - About an hour before eating, take the diced tomato, chiffonade of basil, minced garlic, pinch of salt & pepper, and 2-3 tbsp of extra virgin olive oil in a large bowl. Stir to combine. Cover with plastic wrap. Let sit on the counter for an hour so that the flavors meld.
Step 2 - When ready to cook the pasta noodles, begin boiling the water and cook the noodles in a large pot. In a separate sauce pan, drain the accumulated juices (just the juice, save the tomato mixture for later) from the tomato mixture. Add white wine or chicken stock. Bring to boil and reduce. When the noodles are done, drain the noodles, add the noodles to a large serving bowl. Combine the tomato/wine reduction with the noodles. Top with the diced tomato mixture and a heaping handful of Parmigiano-Reggiano. Enjoy!!!
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