Title: Salsa Alla Marinara
Categories: Sauce Pasta Vegetable
Yield: 6 Servings

1	lg	Garlic clove peeled & slightly crushed
2		Parsley sprigs
5		Fresh basil leaves; -=OR=-
1	pn	Oregano
3		Flakes diavoletto (Red Pepper Flakes)
1/4	c	Olive oil; plus
1	tb	Olive oil
1	ts	Tomato paste
1	lb	Fresh tomatoes peeled and seeded,-=OR=-
16	oz	- Canned peeled tomatoes, drained

This is based on a recipe from Italian cooking teacher, Anna Teresa Callen. The sauce can be prepared in large batches and frozen.

IN A HEAVY SAUCEPAN, combine all of the ingredients over moderate heat. Bring to a boil, reduce the heat to low and simmer for 15 to 20 minutes. Discard the parsley and garlic and pour the sauce over freshly cooked pasta. (This sauce can be prepared in large batches and frozen.)

Dresses 1 pound of spaghetti or linguine.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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