Post by Deleted on Jan 10, 2006 8:38:46 GMT -5
This is a summer recipe, but since it's summer "down under", we are eating alot of it. It's my favorite pasta recipe and if there are leftovers, they are great cold.
1 1/2 pounds ripe tomatoes, halfed and seeded
1/4 cup olive oil
1 medium clove garlic, minced fine or pressed
2 T. fresh basil leaves, minced.
salt and pepper to taste
1 pound pasta, such as corkscrews or bowties
Cut the tomatoes in half, across the middle and scoop out the seeds. Then, dice in small pieces
Add the oil, basil, garlic, salt and pepper. Mix well and set aside.
Boil the water and cook the pasta according to directions.
Drain the pasta and immediately mix with the sauce.
Serve warm with a salad and french bread.
I cut my basil with a small pair of scissors. It doesn't shred the basil like a knife can.
Serves 4.
1 1/2 pounds ripe tomatoes, halfed and seeded
1/4 cup olive oil
1 medium clove garlic, minced fine or pressed
2 T. fresh basil leaves, minced.
salt and pepper to taste
1 pound pasta, such as corkscrews or bowties
Cut the tomatoes in half, across the middle and scoop out the seeds. Then, dice in small pieces
Add the oil, basil, garlic, salt and pepper. Mix well and set aside.
Boil the water and cook the pasta according to directions.
Drain the pasta and immediately mix with the sauce.
Serve warm with a salad and french bread.
I cut my basil with a small pair of scissors. It doesn't shred the basil like a knife can.
Serves 4.