This is a light and fresh pasta. It’s simple to make allowing a short list of quality ingredients to shine. I used a fresh angel hair, but I have also used a boxed quinoa pasta. Use your pasta of choice.
Start by cooking your pasta according to the package directions.
While it’s cooking, warm the oil in your saucepan. Saute the garlic for one minute.
Add the sliced tomatoes, salt, and cook for 4 minutes; covered.
Turn heat to low and stir in the basil and pepper. Fresh basil is so pretty!
Simmer to desired doneness. (I don’t like raw tomatoes, so I let mine simmer for around 10 minutes.)
Add the cooked pasta to the tomato mixture,
And combine. Garnish with parmesan and some fresh basil. (I like to roll up my basil leaves and then cut them with kitchen scissors to get nice ribbons.)
1 (9 oz) package of refrigerated fresh pasta
2 Tablespoons olive oil
3 cloves garlic; minced
2 pints grape or cherry tomatoes; halved
1/2 teaspoon salt
1 cup fresh basil leaves; torn or cut (set aside a small amount to garnish)
1/4 teaspoon ground black pepper
1/2 cup parmesan
1. Cook pasta according to package directions.
2. While pasta cooks, heat oil in a medium saucepan over medium heat. Add garlic to pan; cook one minute, stirring frequently.
3. Add tomatoes and salt; cover and cook four minutes. Turn heat to low, and stir in basil and pepper. Allow to simmer to desired doneness. (I don’t like raw tomatoes, so I let mine simmer for 10 minutes.)
4. Add drained pasta to tomato mixture; toss well to combine.
5. Garnish as desired with parmesan and additional basil.
Recipe adapted from Cooking Light.