Uncooked sauces are easy to make. Use plump, ripe, fresh tomatoes for a fresh-picked taste. If you can't find good ones, then use a good-quality can of whole tomatoes. The sauce can also be used over any grilled meat.
Makes 2 servings
1 pork tenderloin, about 3/4 pound
Olive oil spray
1 teaspoon dried oregano
1 teaspoon dried rosemary
Salt and freshly ground black pepper
1. Preheat grill. Remove visible fat from pork. Butterfly the pork: Cut almost in half lengthwise, not all the way through. Open it like a book.
2. Spray with olive oil spray. Sprinkle oregano and rosemary on both sides. Grill for 10 minutes. Turn and grill 5 more minutes. A meat thermometer should read 160 degrees. Remove from grill, salt and pepper to taste, cover with foil and let stand for 5 minutes. Cut into slices; serve with the pasta.
Per serving: 207 calories (24 percent from fat), 5.4 g fat (1.7 g saturated, 2.4 g monounsaturated), 108 mg cholesterol, 35.8 g protein, 1.8 g carbohydrates, 0.9 g fiber, 93 mg sodium.
Makes 2 servings
3/4 pound fresh tomatoes or 11/2 cups canned plum tomatoes, drained
1 large garlic clove, crushed
1 tablespoon olive oil
2 tablespoons tomato paste
1/2 cup fresh basil leaves
1/8 teaspoon cayenne pepper
Salt and black pepper
1/4 pound linguine
1/4 cup grated Parmesan cheese
1. Put water for pasta on to boil. Cut tomatoes into quarters and place in the bowl of a food processor with the garlic, oil, tomato paste and basil. Process until a sauce consistency is reached. Add the cayenne, salt and pepper to taste. Taste for seasoning and correct, if needed.
2. Add pasta to boiling water. Cook according to package directions. Drain pasta and place in a serving bowl. Pour tomato sauce over the top and mix. The heat of the pasta will cook the sauce. Sprinkle with Parmesan.