Ingredients:
3 1/2 cups uncooked elbow macaroni
2 cloves garlic, finely chopped
1/4 cup white wine
1 can (14-ounce/400g) chopped tomatoes
2 tablespoons tomato paste
2 tablespoons chopped parsley
15 fresh basil leaves, chopped
1 vegetable bouillon cube
1/2 tablespoon Tabasco sauce
2 cloves garlic, finely chopped
1/4 cup white wine
1 can (14-ounce/400g) chopped tomatoes
2 tablespoons tomato paste
2 tablespoons chopped parsley
15 fresh basil leaves, chopped
1 vegetable bouillon cube
1/2 tablespoon Tabasco sauce
Recipe:
1. Cook macaroni in boiling salted water until tender but firm.
2. Drain. Keep warm in a hot serving dish.
3. Saute garlic in wine for a few minutes.
4. Add the tomatoes, tomato concentrate, basil, parsley, vegetable bouillon cube and Tabasco sauce.
5. Simmer for 15-20 minutes, adding 1/4 cup water or red wine if sauce gets too dry.
6. Season with salt and pepper if so desired and serve over hot pasta.
2. Drain. Keep warm in a hot serving dish.
3. Saute garlic in wine for a few minutes.
4. Add the tomatoes, tomato concentrate, basil, parsley, vegetable bouillon cube and Tabasco sauce.
5. Simmer for 15-20 minutes, adding 1/4 cup water or red wine if sauce gets too dry.
6. Season with salt and pepper if so desired and serve over hot pasta.
Serves:
4 to 5