Pasta with Fresh Tomato-Basil Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Though we paired this chunky sauce with fettuccine, it would also be nice with short pasta shapes, like penne, gemelli, or farfalle. For a more dramatic presentation, use multicolored cherry tomatoes, or a combination of cherry and pear (or teardrop-shaped) tomatoes. Ingredients:
1 (9-ounce) package refrigerated fresh fettuccine |
2 tablespoons olive oil |
3 garlic cloves, minced |
4 cups cherry tomatoes, halved |
1/2 teaspoon salt |
1 cup fresh basil leaves, torn |
1/4 teaspoon freshly ground black pepper |
2 ounces parmigiano-reggiano cheese, shaved (about 1/2 cup) |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain; place pasta in a large bowl.
2. While pasta cooks, heat oil in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Add tomatoes and salt; cover and cook 4 minutes. Remove from heat; stir in basil and pepper. Add tomato mixture to pasta; toss well to combine. Top with cheese.
|
|