Spinach or Basil Pasta
Sauté:
1/2 chopped onion and
1/4 teaspoon hot chili flakes in
1 tablespoon olive oil over medium-high heat, about 8 minutes.
Add:
2 cloves minced garlic and cook 2 minutes more.
Add:
1 pound fresh or canned chopped tomatoes.
Turn heat to high and stir until tomatoes are hot, 2 to 3 minutes.
Remove from heat and stir in:
2 cups firmly packed slivered basil leaves or spinach leaves.
Season with salt and pepper to taste.
Serve over hot linguine or fettuccine. Top with grated Parmesan cheese.
Serves 2 or 3.
Posted by Carole Koch
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