Overall, this was a good recipe, but it includes some unnecessary steps, and lacks clear directions for all of the ingredients. Therefore, we changed a few things! To start, I wouldn't bother sqeezing the liquid out of the tomatoes, you just end up adding it back in. Instead, strain canned tomatoes, and reserve liquid to add as needed. When heating the oil, garlic, and basil, simply add all of it to the sauce, rather than straining out the garlic and basil - why dump out the flavour? Not sure what to do with the mozzarella? Add it to the pasta when cooked, along with the sauce, and enjoy!
This recipe took a little longer than some pastas, but the sauce was delicious, and it makes enough that there are leftovers!
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