The sauce makes this dish one that you will be thinking about long after you have eaten it - it is that good.
Serves 2 to 4
For the tomato sauce:
Have the prepared tomato sauce set aside and ready.
Prepare the pasta:
In a 4-quart saucepan, heat the water over high heat. When the water is boiling, add 2 good pinches of salt and the pasta. Stir to incorporate the pasta into the water. Boil for 6 to 7 minutes stirring occasionally. Drain.
Serve the pasta:
Divide the pasta among the serving plates and dot each serving with the pieces of butter. Ladle the warm sauce over the pasta, drizzle with olive oil and garnish with freshly grated parmesan cheese and a few grinds of freshly cracked pepper (if desired). Treasure each bite and enjoy!
Notes: Because the skins and seeds of a tomato contain lectins, only use tomato products that practice removing the skins and seeds in their preparation. Millet makes for a great lectin free pasta but feel free to use your favorite lectin free pasta.
Related Recipes: Italian Tomato Sauce
Ingredients
Directions
For the tomato sauce:
Have the prepared tomato sauce set aside and ready.
Prepare the pasta:
In a 4-quart saucepan, heat the water over high heat. When the water is boiling, add 2 good pinches of salt and the pasta. Stir to incorporate the pasta into the water. Boil for 6 to 7 minutes stirring occasionally. Drain.
Serve the pasta:
Divide the pasta among the serving plates and dot each serving with the pieces of butter. Ladle the warm sauce over the pasta, drizzle with olive oil and garnish with freshly grated parmesan cheese and a few grinds of freshly cracked pepper (if desired). Treasure each bite and enjoy!