I'm back again with Tomato Basil Pasta - because yes it's THAT good. Our garden is off to a weird start this year. Usually the herbs in the garden take off while my standing herb garden struggles. This year I embraced the power of Miracle Grow and WOW my standing garden is full and gorgeous. I've been pruning my basil to make sure it keeps on producing so after two weeks of no dishwasher and a full week of dinners provided by our church VBS, it was time to cook something in my own kitchen and make ALL the dirty dishes that I didn't have to wash. This dish never fails. When we have tomatoes in season it's even better, just pick a few things from the garden and a fresh dinner is ready in no time. My family also loves this dish - so I always try to make a lot so we can have left overs. Sometimes I'm successful... other times not. The amount of pasta to cook is always a mystery... either just enough or enough to feed an army. Go with the army.... at least in our house!
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.
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