Sunday, September 9, 2012

Fresh from the garden


My mother-in-law introduced me to this delicious angel hair pasta for using tomatoes and basil from my garden. It is very easy to pull together, and it tastes light and fresh. I could eat it every week. For variation, try adding artichoke hearts or pine nuts.

THE RECIPE:

3/8 c. olive oil
2 cloves garlic, minced
1/4 c. finely chopped green onion
2 c. diced garden-fresh tomatoes
1 tsp. salt
1/4 tsp. ground black pepper
2 Tbsp. finely chopped fresh basil
8 oz. angel hair pasta
Grated Parmesan cheese

In skillet or saucepan, heat oil. Add garlic and onions, and saute for about 1 minute. Stir in tomatoes, salt, and pepper. Cook for a few minutes, stirring frequently. Meanwhile, cook angel hair according to package directions. Drain, then toss thoroughly with tomato mixture and basil. Let stand about 5 minutes to absorb liquid, then toss again. Top individual servings with grated cheese.

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