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For this month recipe we offer you a typical italian dish, simple and fabulous, made with tasty and natural
ingredients.
Pasta with Grape Tomatoes
Serves 4:
1/4 cup olive oil
1 garlic clove sliced thin
1 pint grape or cherry tomatoes, sliced in half
1/2 teaspoon red pepper flakes
2 large basil leaves, chopped
salt to taste
1 pound spaghettini pasta
freshly grated Parmagiano-Reggiano cheese for serving
Method
- Add olive oil and garlic to a large saute pan over medium heat. Cook until garlic
is lightly browned, then add the sliced tomatoes, red pepper flake, basil, and salt.
- Saute the tomatoes until they are softened and have started to release their
juices, about 5 minutes.
- Meanwhile, bring a pot of liberally salted water to a boil, add pasta and cook
until al dente.
- Strain pasta and transfer to the saute pan with the sauce and toss until completely
coated.
- Dish out into individual serving bowls and serve with grated Parmigiano-Reggiano.
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