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9/3/11 3:46 P

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Gluten Free Pasta with Fresh Tomato Sauce


2 lbs fresh tomatoes (about 3 large, 2 mall/medium, and a few grape tomatoes), chopped
1 clove garlic, chopped
1/2 small sweet onion (I had two tiny red onions from our CSA that I used)
1 tablespoon olive oil
1 tablespoon lemon juice (or to taste)
1 teaspoon sugar
1 teaspoon salt
Pinch red chili pepper flakes
Fresh ground pepper, to taste
1/4 cup fresh basil leaves, finely chopped
1 lb gluten-free brown rice spaghetti, prepared
Directions:

Heat olive oil in a large skillet over medium heat.
Add garlic, onion and chopped tomatoes.
Saute for two minutes.
Add salt, sugar, pepper, red pepper flakes and lemon juice. Stir to combine and let saute for two more minutes.
Add half of the basil leaves. Stir to combine.
Taste for seasoning.
Reduce heat to low and cover. Let simmer ever so gently for a few more minutes until pasta is cooked.
Toss in the remaining basil just before serving.


'I think this heart has bled once too often, this time, it's bled a bit too much. Too much of anything is too much for me, too much and anything gets too much for me'

The Who.


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