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Print this Recipe    Balisco sauce

Ingredients:
1 27-oz carton of Pomi Parmalat strained tomatoes (make sure it's not the Pomi Marinara sauce, which is already flavored. You an find Pomi brand in fancier supermarkets but it's also usually available in Chinatown markets, for some reason)

3 TB olive oil
2 small minced shallots
1 tsp salt
a small bunch of fresh basilico (basil), chopped
Directions:

In a heavy saucepan, sautee shallots in olive oil till golden. (This is a good time to start the water for the pasta in another pot.) Add tomato sauce and salt, cover. Let simmer 10-15 minutes. Add basil, stir and simmer. Add salt to taste - it should be a little bit sour. Serve over your favorite pasta.

NOTE: Make sure you serve this sauce on al dente pasta for maximum goodness. This means that while the pasta is tender, it will be firm and toothsome, not soggy and sticky! Auntie Chavala's pasta is practically crunchy. And it's delicious! So remember, "al dente" ("to the tooth") - there's no culinary mistake that is sadder and more avoidable than soggy pasta - except perhaps burnt popcorn.



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