---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Penne With Fresh Tomato & Basil Sauce
  Categories: Pasta, Tomato, Basil, Main dish
       Yield: 6 Servings
  
       4 tb Olive oil; divided
       6 cl Garlic; minced
      10 md Tomatoes; chopped into large
            -- chunks
       6 tb Chopped fresh basil
            Salt and freshly ground blac
            -k pepper
       1 ts Sugar
       1 lb Penne
            Fresh basil for garnish
            Freshly grated parmesan
            -cheese
  
   Recipe by: www.detnews.com 8/22/95 Heat 3 tablespoons olive oil in large
   skillet over medium heat. Add the garlic and saute until golden; do not
   burn.
   
   Add the tomatoes, basil, salt and pepper to taste, and sugar. Simmer over
   medium-low heat for 15 minutes. Stir occasionally.
   
   While sauce simmers, bring large pot of salted water to a boil. Add
   remaining 1 tablespoon of oil to water. Add penne and cook 10-12 minutes
   until al dente. Drain.
   
   Spoon penne onto warmed plates. Top with the sauce, then Parmesan. Garnish
   with basil.
   
   Note: The analysis includes 1 tablespoon of Parmesan cheese.
   
   Adapted from Summer Evenings, Summer Afternoons by Barbara Scott-Goodman
   with Mary Goodbody (Chronicle Books, 1994)
   
   Here are the recipes for the gourmet meal on wheels that Chef Teri Elwell
   prepared for free-lance writer Barbara S. Dickson and family. The recipes
   are Elwell’s unless otherwise noted. (From the Detroit News Web Page,
   www.detnews.com, 8/22/95)
  
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