Pasta With Tomatoes and Basil
By: Anonymous
Published: Thursday, December 10, 2009 - 1:46am

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.