Path: swen.emba.uvm.edu!banzai!news-out.internetmci.com!newsfeed.internetmci.com!192.48.96.123!in1.uu.net!news.rt66.com!news.rt66.com!not-for-mail From: "Nick & Kim De Filippis" Newsgroups: rec.food.recipes Subject: Salsa di San Giovanni Followup-To: rec.food.cooking Date: 4 Oct 1997 06:50:49 -0600 Organization: access1.net Lines: 33 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <199710032024.NAA00401@ns1.access1.net> Reply-To: "Nick & Kim De Filippis" NNTP-Posting-Host: mack.rt66.com Hi. for tomato gravy (I assume you mean "spaghetti type sauce", try this simple red sauce called Salsa di San Giovanni. Serves 6-8. Salsa di San Giovanni 2 lbs Roma tomatoes, diced 1/4 cup olive oil 3 cloves garlic, chopped 1 tsp. parsley 3 fresh basil leaves, chopped 1/4 tsp. pepper 1/4 tsp. salt 1 tsp. parsley In Dutch over or large pot, saute garlic in olive oil until garlic is lightly brown. Carefully add diced tomatoes, parsley and basil. Cook 5 minutes over medium flame stirring often. Reduce heat and simmer additional 20 minutes, stirring occasionally. Service Suggestion: Boil 1 lb. thin spaghetti (spaghettini) according to package directions. Half way through cooking cycle, add 1/2 lb. fresh Italian string beans to the water and boil another 3 minutes. Drain. Toss with San Giovanni Sauce. For more Italian recipes visit www.wooden-spoon.com. Buon Appetito! ---------- ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.