Monday, January 30, 2012

Pasta with Fresh Tomatoes and Basil


It has been at least 5 years since I've been to Olive Garden, but I still remember a dish that I had there once, capellini pomodoro. It was so simple, but I remember loving the bright, fresh flavors. Because it has been so long, I don't know if this recipe is an exact match, but it still has the fresh tomato, basil, and garlic flavors that I remember. This was so easy to throw together and used minimal ingredients. Just make sure the tomatoes are nice and ripe, and  use good quality olive oil and parmesan. 

Pasta with Fresh Tomatoes and Basil
Servings: 4

8 oz. dry thin spaghetti
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
2 cups ripe grape or cherry tomatoes, halved
Salt and pepper
1/4 cup freshly grated parmesan + extra for topping
1/4 cup fresh basil leaves, chopped

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente, about 6-7 minutes. 

Meanwhile, in a large skillet, heat the oil over medium-low heat. Add the garlic and cook for 1 minute. Add the tomatoes and cook until the skin just begins to softened. Season with salt and pepper. Remove from heat. Add the cooked pasta directly to the skillet. Sprinkle the parmesan over the hot pasta. Toss the pasta and tomatoes together. Add the fresh basil and toss again. Top with extra parmesan as desired.

Source: A Much Kneaded original

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