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Pasta with Fresh Garlic and Basil Tomato Sauce

Recipe by Liz and Katie Button of Cúrate

Pasta with Fresh Garlic and Basil Tomato Sauce


  • 3 tablespoons extra virgin olive oil
  • 1 medium local onion, minced
  • 2 medium local garlic cloves, minced or pressed with garlic press
  • 2 pounds local ripe tomatoes, cored, peeled, seeded, and cut into 1/2 inch pieces
  • 2 tablespoons chopped local fresh basil leaves
  • Salt, pepper, and a pinch of sugar to taste
  • 1 pound of pasta
  • Parmesan cheese to grate on top


  1. Heat 2 tablespoons oil and minced onion in medium skillet over medium heat until the onion is soft and translucent, add garlic and cook until it is fragrant but not browned, about 2 minutes.
  2. Stir in tomatoes; increase heat to medium high heat and cook until liquid given off by tomatoes evaporates and tomato pieces lose their shape to form a chunky sauce, about 10 minutes.
  3. Stir in basil and add salt, pepper, and a little pinch of sugar to taste.
  4. Meanwhile bring water to boil, salt the water, and cook until pasta is al dente.
  5. Reserve 1/4 cup pasta cooking water; drain pasta and transfer back to cooking pot.
  6. Mix in reserved cooking water, sauce, and remaining tablespoon of oil; toss well to combine.
  7. Serve immediately.


Medium pot
Sauté pan
Butane or electric burner
Stirring spoons
5-6 cutting boards
6-7 knives
Small bowl
Measuring spoons
Tasting cups/bowls
20-25 forks
Hand sanitizer
Paper towels


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