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Vegan Italiano by Donna Klein
This golden pasta sauce is sweeter than the red tomato-based varieties. Vine-ripened red tomatoes can replace the golden.
Makes 3 To 4 Main-Dish Or 6 Pasta-Course Servings
• 3 tablespoons extra-virgin olive oil
• 2 large cloves garlic, finely chopped
• 5 ripe yellow tomatoes (about 4 ounces each), coarsely chopped
• 1/4 cup chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• Freshly ground black pepper, to taste
• 1/8 teaspoon crushed red pepper flakes, or to taste
• 8 ounces linguine, cooked according to package directions until al dente, drained
In a large deep-sided nonstick skillet with a lid, heat the oil over medium heat.
Add the garlic and cook, stirring constantly, until sizzling and fragrant, about 1 minute.
Add the tomatoes, basil, salt, sugar, black pepper, and red pepper flakes; bring to a brisk simmer over medium-high heat.
Reduce the heat to medium-low and cook, stirring occasionally, until tomatoes break down and a sauce forms, about 15 minutes.
Add the pasta to the skillet and toss well to combine.
Serve at once.
Calories 442; Protein 11 g; Total Fat 15g; Sat. Fat 2g; Cholesterol 0mg; Carbohydrate 66g; Dietary Fiber 4g; Sodium 377mg
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