Friday, May 18, 2012

Summer Garden Pasta

I found this Barefoot Contessa recipe originally on Pinterest, and I am so glad I tried it.  I've already made it twice, once with Cilantro Thai Chicken, which will be my next recipe post, and then once with Chicken Piccata and both times got rant and raves from everyone.  It really is delicious!  I am making it again this weekend as a side dish for a get together with friends.  The recipe calls for 4 pints of cherry tomatoes, but they are so expensive, I just bought regular tomatoes and chopped them up.  You can serve this as a side dish, a main dish, or add some shrimp or chicken to it for a main dish with meat.

4 pints cherry tomatoes, halved OR 4-6 medium tomatoes, chopped
1/2 cup EVOO (extra virgin olive oil)
2 Tbsp minced garlic (6 cloves)
18 large basil leaves, chopped
1/2 tsp red pepper flakes (if you really don't like spicy, you can omit this)
1 tsp salt
1/2 tsp pepper
1 lb angel hair pasta (use whole grain for heart healthy)
1 1/2 cups grated Parmesan cheese

Combine the tomatoes, olive oil, garlic, basil, red pepper flakes, salt, and pepper in a large bowl.  Cover in plastic wrap and let sit for 4 hours at room temperature.  Just before you get ready to serve, cook your pasta in salted water until al dente.  Drain the pasta well and add to the tomato mixture.  Add the cheese and serve.

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