-Green Onion and Fresh
-Tomato Sauce

Serves 4

4 green onions, chopped 2 or 3 cloves garlic, minced Extra virgin olive oil
2 pounds fresh Roma tomatoes, peeled and seeded Fresh basil, chopped Salt
and crushed red chile pepper to taste

In large saucepan over medium heat, saute green onions and garlic in olive
oil until golden. Add tomatoes and basil, crushing them into the sauteed
onions and garlic as you stir. Season with salt and chile pepper to taste.
Simmer and reduce. Toss with any cooked pasta. (I used a home-made egg
pasta based on the bigoli recipe in Bugialli on Pasta, rolled out very thin
and cut in long ruffled ribbons using a pastry dough cutting wheel.)

Tomato tip: To peel tomatoes easily, first drop them into a pot of boiling
water for a few seconds. The skins will slip right off.

Chef Antonio Altieri Tutto Mare, San Diego vers. 1.40