Tuesday, June 28, 2011

From our smelly fridge - to yours...

Ever open your fridge and just stand there and smell? Oh, I mean the good kind of smell. Not the kind where you wonder what crawled in there and died. The good kind. The kind that makes you stand there and just enjoy. That’s what we’ve been doing this week at our house…. Oh Basil! How we LOVE thee! How many recipes including basil can I make? Quick!
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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