
This one is simple – yet so so good. I bought several bunches of basil from the Farmer’s Market. We grew our own last year, but didn’t want to bother. Besides, the neighbor’s dog pees on all the plants; we don’t need any special flavor. Yuck.
This pasta dish is a caprese salad, but warm and with noodles. Don’t cook the tomatoes to death – it’s not a sauce – it’s a friend. Tomatoes are our friends, we do not kill our friends... or shouldn't anyway...
Caprese Pasta
What You Need!
1/2 lb. spaghetti, uncooked
1/2 cup Italian Dressing or Marinade
1 large onion, finely chopped
3 cloves garlic, minced
2 cups halved grape or cherry tomatoes
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/2 cup fresh basil, finely sliced
Make It!
Cook pasta as directed on package.
Heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally.
Drain pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.
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