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. <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> Cook according to the manufacturer's directions until al dente. <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> Drain well.

<span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> Return the tagliarini to its cooking pot. Add the sauce and mix <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> well. Cover and let stand for 1 minute. Divide among 4 serving <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> bowls and serve hot.

<span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> Serves 4