Topic: RC: Sauce Ramatuelle (repost)
Author: Ted Richards, Toronto
Date: Mon Aug 21 21:29:42 2000
This is one of my favourite pasta sauces now that tomato season is in full swing - and one of the easiest. Adapted from William E Massee''s
Pasta Pronto. You can make the sauce while the pasta is cooking.

Sauce Ramatuelle

1/4 cup good quality olive oil, or more to taste
3 large ripe tomatoes, chopped
1-2 cups chopped fresh basil
lots of fresh coarsely ground pepper
4-6 cloves garlic, peeled
1 tsp salt, or more to taste
1 lb spaghetti or spaghettini, cooked

Toss the tomatoes, basil, olive oil and pepper in a bowl. Mash the garlic and salt together until they form a paste. Combine with the
tomato-basil mixture. Add the drained pasta to the bowl and toss to coat. Serves 4.

Notes:
I usually use a mortar and pestle to mash the garlic and salt, but I''ve also done it just using the side of a chef''s knife on a cutting board. Lately
I''ve taken to making a chiffonade by rolling up the basil like a cigar and cutting it into ribbons, rather than chopping it into small pieces.

The original recipe called for 1/2 cup of oil and 3 tsp of salt, but I''ve cut them down somewhat.

A nice variation is to add chunks of de-crusted ripe Brie or Chèvre. The cheese melts and forms a creamy sauce.