Pasta With Tomatoes and Basil

Ingredients

12 ounces Uncooked Penne Pasta Or Spaghetti Or 1 teaspoon Olive Oil *Note
1 lrg Clove Garlic Thin Slice
6 mediums Tomatoes, Red Ripe **Note
1/4 teaspoon Salt
1/8 teaspoon Coarse Ground Black Pepper
2 teaspoons Dried Basil Or 2 tbsp Fresh Basil Finely Chopped
Parmesan Cheese Optional, ***Note

Preparation

1
*NOTE: Original recipe used 1 Tbsp olive oil..I used a nonstick skillet so I was able to reduce the oil down.
2
**NOTE: peel, seed and chop tomatoes, abt 3 C***NOTE: We didn't use the cheese so I entered the measurement into the ingredient column so that it wouldn't calculate into the nutritional information. If you use it then the counts would be high then is reflected below.
3
In Dutch oven, cook pasta to desired doneness as directed on package.
4
Meanwhile, heat oil in large nonstick skillet over med-high heat until hot. Add garlic slices. Reduce heat to med-low; cook and stir until lightly browned. With slotted spoon, remove garlic from oil; discard garlic (I didn't do this .. I kept the garlic in the pan).
5
Quickly add tomatoes, salt and pepper to skillet. Cook over med heat about 10 min or until tomatoes are softened and liquid evaporates, forming a thick sauce. Stir in basil; remove from heat.
6
Drain pasta; return to Dutch oven. Add tomato mixture and cheese
7
(optional); toss gently.
8
Make 4 (2 C) servings.
9
NOTES : This was very, very good.

Tools

 



Yield:

4.0 servings

Added:

Thursday, December 10, 2009 - 1:46am

Creator:

Anonymous

Related Cooking Videos