Carrabba's Italian Secret Grille

Carrabba's Italian Grill Tag Pic Pac

1/3 cup extra-virgin olive oil

4 garlic cloves, thinly sliced

1 can (28 ounces) whole tomatoes in juice

1/2 cup chopped fresh basil

Kosher salt and freshly ground black pepper

1 pound fresh tagliarini or fettuccine

To make the sauce, heat the oil and garlic together in a small

skillet over medium-low heat just so the garlic is softened and the

oil is very warm, about 5 minutes. Remove from the heat and let

stand to infuse the oil, about 30 minutes.

Pour the tomatoes and their juices into a bowl. Squeeze the

tomatoes through your fingers until the are coarsely crushed.

Stir in the garlic in its oil and the basil. Season with salt and

pepper. Let stand for 1 to 2 hours for the flavors to marry.

Bring a large pot of water to a boil over high heat. Add salt to

taste. Add the Tagliarini and stir well to separate the strands.

Cook according to the manufacturer's directions until al dente.

Drain well.

Return the tagliarini to its cooking pot. Add the sauce and mix

well. Cover and let stand for 1 minute. Divide among 4 serving

bowls and serve hot.

Serves 4