This is a light and fresh recipe that is very easy to make. It goes well with a chicken or steak side. And, it is perfect on a summer night.
Contributor: Heather Elder
Serves 6-10 people
• 20 ripe plum tomatoes
• Bunch of basil
• Garlic – to taste (I like a hand full of peeled garlic)
• Olive Oil -to coat the base of the pan
• Grated cheese (parmesan or reggiano work well)
• Angel Hair pasta – one box
• Cut the plum tomatoes in quarters – be sure to cut off the stem end.
• Chop up garlic (I prefer in a mini cuisinart so that it is very small)
• Chop up basil, but be sure to save some for garnish.
• Coat the skillet (or large pot) with olive oil.
• Add garlic and basil and let fry. Do not let the garlic brown.
• Add tomatoes to the oil, garlic and basil.
• Cook until soft and juices are evident.
• Meanwhile, boil water and cook box of angel hair pasta. Pay attention so as to not over cook it. Al dente is best – remember it will continue cooking some even once you remove
• Drain pasta when it is done and add some olive oil – not too much, just enough to thinly coat the pasta.
• Add the tomatoes – pay attention to the juices and only add as much as you like. Note though that the juices add flavor.
• Garnish with basil and cheese
• Be sure to serve with cheese