Fresh Tomato & Basil Pasta
While a regular canned tomato sauce is not my favorite topping for pasta, this fresh bursting with flavor tomato sauce ismy favorite. We have lovely cherry tomato plants in our garden that return year after year and provide us with more tomatoes than we can eat with absolutely zero maintenance. It’s a miracle, actually. When I’ve neglected to pick them for a few days in mid-summer, I make this pasta dish and can easily go through a huge bowl full of these miracle tomatoes. With some garlic, fresh basil and a showering of fresh grated parmesan I can eat this weekly without tiring of it. If you have tomato averse eaters, no worries, simply toss their portion of pasta with butter, salt, and parmesan with a smile ;)
Ingredients:
2 tablespoons olive oil
3 cups of cherry tomatoes, halved
3 cloves of garlic, thinly sliced
1/4 cup fresh basil thinly sliced
salt and pepper to taste
12 ounce box of pasta, cooked according to package directions
Directions:
Heat a wide skillet over medium low heat. Add the olive oil. Add the garlic and let it cook slightly, not burn! Keep your eye on it, as it will burn quickly. Add the tomatoes and cook. Stir every minute or so until the tomatoes soften and break down. Add the salt, pepper and basil and stir to coat. Taste for seasoning and toss with the cooked pasta. Top with a showering of parmesan cheese and enjoy.
