Saturday, April 19, 2008

Keeping it fresh

Cook capellini according to taste, preferably al denté. Sauté 2-4 cloves of garlic in extra virgin olive oil until beginning to color. Add sliced or diced tomatoes (in this case I used multi-colored tiny heirloom tomatoes... from Trader Joe's of course), chopped green onions and fresh basil. Cook for just as minute until warm. Add pasta and toss to coat. Slide into a shallow bowl and top with freshly grated parmesan cheese. Dig in!

Great additions are Kalmata olives, bell peppers, vegetable of choice and crusty bread on the side.


RecipeGirl said...

When we were first married (about 13 years ago), I made this sort of pasta weekly as I was working full time. I always threw in Sun Dried Tomatoes too. Delicious and easy! I never think to make it any more, but I should surprise my hubby to see if he remembers!

Peter M said...

A simple, colourful and tasty dish...hint of Greek with the olives!

Nicole said...

Lori- I also used to make this a lot. It was my favorite pasta around 15 years ago. And then... I think I got bored with it and I stopped making it all together. But the ingredients were sitting in front of my nose last week and I made it and was in such heaven, I had to do it again a week later. Funny how foods come and go as favorites. Let me know if your hubby remembers.

Peter- Yes it does have a hint of Greek with the olives. I have been really into Greek flavors lately.