Monday, August 4, 2014

Tomato & Basil Pasta Toss

This is another recipe from my mother's collection. It's quick and flavorful and easily adaptable depending on the season. Right now, use the ripe tomatoes and fresh basil from your garden. In winter, go with canned tomatoes and dried basil if you like it. You can always pick up a bunch at the supermarket if you don't

This can be a great quick dish to whip up in the next couple of weeks when school activities start up again.

Tomato & Basil Pasta Toss (6 servings)

3 medium fresh tomatoes, chopped (and peeled if you prefer) OR 1 (14-1/2 oz) can diced tomatoes in juice
1/3 C thinly sliced fresh basil OR 1 teaspoon dried basil leaves
2 tablespoons olive oil
1 clove of garlic, minced
8 oz rotini (or whatever pasta you prefer; even spaghetti would work easily here)
2 oz Parmesan cheese to grate over OR about 1/2 cup of pre-grated Parmesan
Cook pasta according to package directions.

Meanwhile, heat oil in a medium skillet over medium heat. Add garlic and saute gently until browned but not burnt. Add tomatoes and basil and heat through.

After you've drained the pasta, toss it with the tomato mixture and grate (or shake) Parmesan cheese over it at the table.

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