Cuisinart PE-50 Manual De Instrucciones página 4

Tomato Sauce
This classic sauce pairs well with
regular or whole-wheat pasta.
Makes about 3 cups; enough sauce
for ½ pound of pasta
½ cup extra virgin olive oil
2 medium garlic cloves,
smashed with the back
of a knife
1 large can (28 ounces)
crushed tomatoes
¼ cup grated Parmesan
cheese
½ teaspoon kosher salt
10 fresh basil leaves
1. In a large saucepan, heat oil
and garlic over medium-high
heat until lightly golden and
fragrant, about 5 minutes.
Add the crushed tomatoes,
reduce the heat and cook at
a low simmer until slightly re-
duced and thickened, about
15 minutes.
2. When the sauce is reduced,
stir in the Parmesan cheese,
salt and basil and cook for 1
additional minute.
3. For a richer-tasting pasta,
add the cooked and drained
pasta to the pan with the
sauce and cook for 1 minute.
Serve immediately.
Nutritional analysis
per serving (½ cup):
Calories 224 (75% from fat)
carb. 11g • pro. 4g • fat 20g
sat. fat 4g • chol. 5mg
sod. 305mg • calc. 64mg • fiber 2g
Garlic and Oil
Sauce
Makes about ¼ cup of sauce;
enough for ½ pound of pasta
¼ cup extra virgin olive
oil, plus more if needed
1 garlic clove, thinly
sliced
Pinch red pepper flakes
2 tablespoons fresh
parsley, roughly
chopped
Grated cheese for
serving, optional
1. In a large saucepan, heat the
oil and garlic over medium-
high heat until golden
and fragrant, about 5 to 6
minutes. Add the red pepper
flakes and cook for 1 addi-
tional minute.
2. Remove from heat and add 2
ounces (about 4 tablespoons)
of cooking water from the
pasta. Add the cooked and
drained pasta to the sauce,
and return the pan to the
heat. Cook over medium heat
until the pasta water evapo-
rates, about 1 to 2 minutes.
Stir in parsley and remove
from heat. Serve immediately
with grated cheese if desired.
Nutritional analysis per serving
(based on 3 servings):
Calories 165 (97% from fat)
carb. 1g • pro. 0g • fat 19g
sat. fat 3g • chol. 0mg
sod. 2mg • calc. 9mg • fiber 0g
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