Cuisinart PRS-50 Manual De Instrucciones página 4

Tomato Sauce
This classic sauce pairs
well with our regular or whole-
wheat pasta.
Makes about 3 cups; enough
sauce for ½ pound of fresh
pasta
½ cup olive oil
2 medium garlic cloves,
smashed
1 can (28 ounces) crushed
tomatoes
¼ cup grated Parmesan
cheese
½ teaspoon kosher salt
10 fresh basil leaves
1. In a large saucepan, heat oil
and garlic over medium-high
heat until garlic is softened
and fragrant, about 5 minutes.
Add the crushed tomatoes,
reduce the heat and cook at a
low simmer until slightly
reduced and thickened, about
15 minutes.
2. When the sauce is reduced,
stir in the Parmesan cheese,
salt and basil and cook for an
additional minute.
3. For a richer-tasting pasta, add
the cooked and drained pasta
to the pan with the sauce and
cook for 1 minute. Serve im-
mediately.
Nutritional analysis per serving
(½ cup): Calories 224 (75% from fat)
• carb. 11g • pro. 4g • fat 20g
• sat. fat 4g • chol. 5mg • sod. 305mg
• calc. 64mg • fiber 2g
Garlic and Oil Sauce
When you're in a time crunch or
have limited ingredients
on hand, garlic and oil make
a great sauce.
Makes about ¼ cup of sauce;
enough for ½ pound of fresh
pasta
¼ cup extra virgin olive oil,
plus more if needed
1 garlic clove, thinly
sliced
Pinch red pepper flakes
2 tablespoons parsley,
roughly chopped
Grated cheese for
serving, optional
1. In a large saucepan, heat the
oil and garlic over medium-
high heat until garlic is
softened and fragrant, about
5 to 6 minutes. Add the red
pepper flakes and cook for an
additional minute.
2. Remove from heat and add 2
ounces of cooking water from
the pasta. Add the cooked
and drained pasta, and return
the pan to the heat. Cook over
medium heat until the pasta
water evaporates, about 1 to
2 minutes. Stir in parsley and
remove from heat. Serve im-
mediately with grated cheese
if desired.
Nutritional analysis per serving (based on
3 servings): Calories 165 (97% from fat)
• carb. 1g • pro. 0g • fat 19g
• sat. fat 3g • chol. 0mg • sod. 2mg
• calc. 9mg • fiber 0g
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