Tuesday, July 19, 2011

Pasta Pomodoro

This recipe comes from my sister, who typically makes it with angel hair pasta.  This week I decided to change it up and use bow tie pasta, since my toddler has an easier time picking them up.  The kids also really like the Piccolini pastas, but weren't able to find them at the local Price Chopper this week.
If you have tomatoes and basil in the garden this is a great way to utilize them for a light, summer pasta dish.

Pasta Pomodoro

2 cloves garlic, minced
1/3 c. olive oil
1 lbs. plum tomatoes, diced (or, I use halved grape tomatoes)
1/4 tsp. pepper
1 oz. fresh basil leaves, chopped
1/2 c. Parmesan cheese
12 oz. angel hair pasta

1.  Cook pasta according to package directions.
2.  Meanwhile, heat olive oil and add garlic.  Cook about 1-2 minute over med heat.  Add tomatoes and pepper and heat through stirring constantly 3-4 minutes, until tomatoes are heated through.   Tomatoes should not lose shape.)
3.  Toss cooked pasta with tomato mixture, basil, and 1/2 of the Parmesan cheese.  Sprinkle remaining Parmesan over the top and serve.

source:  Emily B.

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