Thursday, September 06, 2007

Garlicky Pasta with Fresh Tomatoes and Basil

Click image for source.

This is just so good. But when you combine fresh tomatoes and basil with extra virgin olive oil, garlic and Parmesan, it's hard to imagine something bad! (Looking forward to tonight's leftovers...)

One thing though: I think12 oz of pasta (as the original recipe calls for) overwhelms the sauce. You may want to experiment, but I guesstimate 8 oz. of pasta to be just right -- play with the proportions, however, to suit your taste.

Garlicky Pasta with Fresh Tomatoes and Basil
8 oz uncooked pasta (see note, above)
3 tablespoons extra virgin olive oil
3 garlic cloves, minced
5 cups chopped plum tomatoes (about 2 pounds)
1/3 cup chopped fresh basil
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Cook pasta according to package directions; drain and keep warm.

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add minced garlic; sauté 30 seconds. Add chopped tomatoes; cook for 2 minutes or until thoroughly heated, stirring occasionally. Add pasta, basil, cheese, salt, and pepper, tossing gently to combine.

Serves 3-4.


Deborah said...

All of my favorite things rolled into one!!

Carla said...

I'm looking for a good and garlicy sauce for my pasta. This may be a good choice. I have to used canned tomatoes (college budget, heh). I'll let you know how it turns out.

Anonymous said...

wow that some pasta!! that looks so delicious!!! nice recipe!

Anonymous said...

yeah me too some of my favorite things are there! great job laura.

Helene said...

That's my kinda of saturday night dinner when we stay in and get cozy. Add a good glass of wine and you are set!

Carla said...

I finally got around to making this sauce. I must say I love garlic, so this is my new favorite tomato(ish) sauce. I posted a paragraph about it on my blog at if you care to read :)