do you think baby artichokes and basil leaves in hot evoo as a marinade are good parings with tomato sauce for seafood pasta (like lobster and shrimp)
i saw batali's recipe.
his marinade of artichoke includes MINT leaves and crushed peppers.
i tend to think and feel that basil leaves significantly sweeten my tomato sauce but not mint leaves.
so i really obsess putting in lots of basil leaves(which are usually cut into chiffonade) in tomato sauce.
and tomato sauce per se, i tend to double the amount of the sauce than batali called for in the recipe.
how do you t