Fresh Tomato Basil Sauce — At Home with Rebecka

This recipe is so simple and one of my favorite go-to meals when I'm in a time crunch. It's also a staple when I'm craving a big bowl of pasta .

For the past two years I've lived at 8500 feet in the Rocky Mountains. It's a beautiful place to live but a horrible altitude to grow fresh, anything! I've recently moved to a lower elevation in Colorado allowing me to grow herbs and fresh veggies. My basil is super happy on my back porch and a delicious addition to this fresh pasta sauce.

Making a Chiffonade is the easiest way to cut basil for your recipes. "Chiffon" is French for "rag" referring to the fabric-like strips that result from this technique. To chiffonade simply means to turn into rag-like strips". Source wikipedia

Simply, lay several basil leaves together and roll into a tight cigar shape. Using a sharp paring knife, cut slices of basil to resemble strips. You can chop the strips further if you prefer a smaller bite.

Recipe Fresh Tomato Basil Sauce

serves 4

2 large beef steak tomatoes

3 gloves garlic minced

5 tablespoon butter

¼ cup olive oil plus 1 tablespoon

3-4 leaves fresh basil

Method

In a large stock pot prepare pasta, while pasta is cooking
Coarsely chop tomatoes
using a large heavy bottom skillet saute tomatoes in 1 tablespoon olive oil for 5 minutes on medium high heat
add garlic
saute additional 4 minutes
add ¼ cup olive oil and butter, cook until butter is melted stirring occasionally
remove from heat, add fresh basil salt and pepper to taste
drain pasta
return pasta to skillet and cook additional 2-3 minutes, serve

Optional: add pine nuts, artichoke hearts and sundried tomatoes

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