Summer Tomato Sauce
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A italian take on summer tomato sauce, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 6 ripe plum tomatoes, cut into 1/4-inch cubes
- 1/2 c. coarsely chopped pitted black olives
- 3 scallions (with 2-inch of green onion), cut thinly
- 1 clove garlic, minced
- salt to taste
- freshly ground pepper
- 8 whole fresh basil leaves, slivered
- 1/4 c. olive oil *
- 1/2 lb. pasta, cooked
Method
Combine all ingredients except pasta.
In a large bowl, let rest covered for at least 2 hours to develop flavor.
Toss cooked pasta into sauce and serve at room temperature.
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