"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pasta alla Cecca Recipe

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This recipe for Pasta alla Cecca, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill St. John
Added: Sunday, March 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 large tomatoes, peeled, seeded and chopped
6 garlic cloves, peeled
Salt and fresh ground pepper, to taste
Pinch of sugar
2 Tbs chopped fresh basil
6 whole basil leaves, for garnish
1 lb imported semolina pasta

Directions:
Directions:
Mix all ingredients, except pasta, together in a bowl and let stand, covered for at least 2 hours to allow flavors to develop. Stir once or twice. Pour over hot pasta, such as spaghetti, and garnish with basil leaves. Serves 6.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
The garlic cloves used in this fresh or uncooked sauce are left whole to discourage anyone from eating them.

 

 

 

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