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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is a staple in our house. It's also a great starting point to do variations on. It's a quick pasta recipe without rolling out your own - which we tend to do. Just a quick trip out to the garden to snip some basil and it's perfect. Read more . The steam from the pasta cooks the onions, shallots and garlic just a bit, so if you are looking to tame the bite (which i love) saute elements first which imparts a great taste as well. Ingredients:
1/2 lb pasta shells (i always make the full pound and reserve 1/2 for a cold pasta salad for lunch the next day) |
2 fresh tomatoes - chopped |
1/2 lemon - squeezed |
1/2 red onion - finely sliced |
1 shallot - minced |
3 cloves fresh garlic - pressed |
6-8 large leaves of basil - julienned |
reserve pasta water -1/4 cup or so |
3 tbsp olive oil |
3 tbsp butter |
salt and pepper to taste |
fresh shaves of parmigiano-reggiano |
variations - can roast tomatoes and garlic |
- can saute onions, shallot and garlic |
Directions:
1. Cook pasta according to recipe for al dente on past box
2. Drain, while reserving some pasta water for sauce
3. add 3 Tbsp olive oil
4. add 3 Tbsp buitter
5. add onions, shallot and garlic
6. stir in chopped fresh tomatoes
7. add sqeeze of lemon - to taste (about 1/2 lemon for me)
8. season with salt and pepper
9. plate and top with shavings of fresh Parmigiano-Reggiano
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