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.
Posts
3 comments:
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!
A simple, colourful and tasty dish...hint of Greek with the olives!
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.
Post a Comment