4 tb Olive oil; divided

6 cl Garlic; minced

10 md Tomatoes; chopped into large

chunks 6 tb Chopped fresh basil

Salt and freshly ground blac k pepper 1 ts Sugar

1 lb Penne

Fresh basil for garnish Freshly grated parmesan cheese Recipe by: www.detnews.com 8/22/95 Heat 3 tablespoons olive oil in large skillet over medium heat. Add the garlic and saute until golden; do not burn. Add the tomatoes, basil, salt and pepper to taste, and sugar. Simmer over medium low heat for 15 minutes. Stir occasionally. While sauce simmers, bring large pot of salted water to a boil. Add remaining 1 tablespoon of oil to water. Add penne and cook 10 12 minutes until al dente. Drain. Spoon penne onto warmed plates. Top with the sauce, then Parmesan. Garnish with basil. Note: The analysis includes 1 tablespoon of Parmesan cheese. Adapted from Summer Evenings, Summer Afternoons by Barbara Scott Goodman with Mary Goodbody (Chronicle Books, 1994) Here are the recipes for the gourmet meal on wheels that Chef Teri Elwell prepared for free lance writer Barbara S. Dickson and family. The recipes are Elwell's unless otherwise noted. (From the Detroit News Web Page, www.detnews.com, 8/22/95)