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
2 cloves GARLIC
1 can DRAINED DICED TOMATOES (14.5 0Z.)
1 pinch SALT
FRESH TORN BASIL LEAVES
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