Pasta and Fresh Tomato Sauce -- Quad-Cities Online Recipe Book
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Main Dishes:

Pasta and Fresh Tomato Sauce

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Ingredients

4 ounces dried rotini or fusilla
2 cups coarsely chopped plum tomatoes (do not peel or seed)
2 teaspoons good olive oil
1/2 teaspoon salt (optional)
3 tablespoons shredded fresh basil
1/4 cup shaved or grated quality Parmesan or Romano cheese
1/4 teaspoon white or black pepper

Instructions

Cook pasta according to package directions, drain. Do not rinse. Meanwhile, in a saucepan, combine tomatoes, olive oil and salt. Cook over medium-low heat until heated through and tomatoes start to juice out slightly. Stir in basil. Divide pasta into individual serving bowls or plates. Top each with some of the tomato mixture. Sprinkle with cheese and pepper. Serve immediately so it is hot.

Ronald H. Schriefer, Moline




Local events heading








  Today is Monday, Sept. 1, the 244th day of 2014. There are 121 days left in the year.

1864 -- 150 years ago: We are informed by J.H. Hull that the reason the street sprinkler was not at work yesterday settling the dust on the streets, was because one of his horses was injured.
1889 -- 125 years ago: Bonnie McGregor, a fleet-footed stallion owned by S.W. Wheelock of this community, covered himself with glory at Lexington, Ky, when he ran a mile in 2:13 1/2. The horse's value was estimated as at least $50,000.
1914 -- 100 years ago: Troops are pouring into Paris to prepare for defense of the city. The German army is reported to be only 60 miles from the capital of France.
1939 -- 75 years ago: The German army has invaded Poland in undeclared warfare. Poland has appealed to Great Britain and France for aid.
1964 -- 50 years ago: Publication of a plant newspaper, the Farmall Works News, has been launched at the Rock Island IHC factory and replaces a managerial newsletter.
1989 -- 25 years ago: Officials predict Monday's Rock Island Labor Parade will be the biggest and best ever. Last minute work continues on floats and costumes for the parade, which steps off a 9:30 a.m.




(More History)