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Return to browsing category: Pasta/Rice/Potatoes

Pasta with Fresh Tomato Sauce by Emily Petty serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

A lovely, fresh tomato and herb-tossed pasta dinner---just add strips of grilled chicken for a full meal.

Ingredients:

4 cloves

garlic, grushed

2 tbsp

extra-virgin olive oil

2 pounds

tomatoes, cored & chopped coarsely

2 tbsp

butter

2 tsp

grated lemon peel

1 cup

fresh basil leaves, thinly sliced

1 pound

medium-size pasta (i.e., shells)

grated parmesan

salt & pepper

Directions:

1. In a cup, combine the garlic & olive oil. In a large pot of boiling, salted water, cook the pasta until al dente, about 11 minutes. Drain, reserving 1/2 pasta cooking water.
2. Meanwhile, in a large bowl, crush the tomatoes with your hands; season with salt & pepper.
3. Remove the garlic from the oil and discard. Add the garlic oil, butter and lemon peel to the tomatoes. Add the pasta and toss, adding a splash of the reserved pasta cooking water to thin the sauce, if necessary. Add the basil and season with salt & pepper; toss. Serve with the parmesan.

Categories:

Main Dishes
Pasta/Rice/Potatoes
Side Dishes