Mamma Agata's Pasta Sauce

This pasta sauce recipe is very easy to make. I found it at Mamma Agata's web site (http://www.mammaagata.com/press/pdf/where-women-cook.pdf). The recipe should serve four. I added half again as many ingredients to those below because I was preparing dinner for six. I have added one comment to the additional recipe. My comment is underlined. I added the first direction below because I peeled the tomatoes.

Ingredients

- 2 cloves fresh garlic, sliced
- 3 Tbsp extra virgin olive oil
- 1 lb of cherry or Roma tomatoes (can be half of each) I used Roma tomatoes.
- 2 pinches of sea salt
- 2 Tbsp fresh basil
- 2 pinches of dried oregano

Directions

1. If using Roma tomatoes, peel by:
- cutting an x into the tip of each tomato
- place in boiling water for about 25 seconds
- put in ice water to stop cooking
- peel. It should come right off.

2. Thinly slice the garlic. Add the olive oil and garlic to a large saucepan at the same time. Note: Do not heat the oil first, and then add the garlic to the pan. Rather, place the ingredients into the pan at room temperature, and then heat the pan. Heat on high for 1-2 minutes.

3. Chop the cherry tomatoes in half (or quarters if they are large or if you are using Roma tomatoes).

3. Add the chopped tomatoes, sea salt, and fresh basil to the pan with the oil and garlic. Cover the pan and cook over medium heat for 5 minutes. Add the oregano.

4. Cook your favorite pasta al dente, drain the pasta, and add it to the sauce. You have to marry your favorite ingredients before serving. Add a drizzle of extra virgin olive oil.