PASTA CON AGLIO, OLIO Y BASILICO

This was Dan's favorite recipe - he made it for lunch or dinner twice a week. It's simple enough that I could make it and get reasonably close to chef Dan's version.

 

(Makes 2 servings.)

​

SPAGHETTI STYLE PASTA
OLIVE OIL
2 cloves GARLIC
1 can DRAINED DICED TOMATOES (14.5 0Z.)
1 pinch SALT
GARLIC POWDER
FRESH TORN BASIL LEAVES
PARMESAN CHEESE

BLACK PEPPER

COVER BOTTOM OF SKILLET WITH OLIVE OIL AND SAUTE GARLIC WHILE PASTA
COOKS. DO NOT OVERCOOK!

 

ADD DICED TOMATOES AND COOK BRIEFLY WITH GARLIC POWDER. WHEN DONE DRAIN PASTA AND ADD TO SKILLET AND TOSS.

TRANSFER TO PASTA BOWLS, GARNISH WITH BASIL, CHEESE AND PEPPER AND
SERVE AT ONCE.

​

​

*AFTER BABBA GONZO, SANTA FE