Once upon a time I made this pasta and I've been making it ever since. I used to make it with Italian dressing, then one time I didn’t have any dressing - so I made it the way I make bruschetta and you know what? My family liked it even better. We are living our best lives with LOTS of extra basil so Nicholas has deemed it important for us to have Tomato Basil Pasta. Our tomatoes are tiny or just flowers at the point so still store bought tomatoes - but in a few weeks - we'll get this on the rotation since it's just that good. This recipe is summer... on a plate. I did add some cute extra fresh basil leaves on top of everyone's plate - they thought I was crazy - maybe I am... no, for sure I am.
Tomato Basil Pasta
What You Need!
1/2 lb. spaghetti, uncooked
1/4 cup red wine vinegar
1/4 cup olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tsp salt
1/4 tsp pepper
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 red wine vinegar and oil in large nonstick skillet on medium-high heat. Add onions, garlic, salt and pepper; 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.
No comments:
Post a Comment