Pasta with Summer Tomatoes and Basil

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Pasta with Summer Tomatoes and Basil

 

Recipe By :Thomas DeBaggio & Susan Belsinger

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons extra-virgin olive oil -- (about)

1 cup diced sweet onion such as Vidalia or Walla

Walla

3 large summer-ripe tomatoes -- cored and diced

2 cloves garlic -- (2 to 3) finely minced

Salt and freshly ground black pepper

1/2 cup chopped fresh basil leaves

18 ounces fresh cheese ravioli or tortelloni -- (about)

Freshly grated Parmesan

Basil leaves for garnish

 

The great thing about this recipe is that you can prepare the whole thing in the

time it takes to b 1 the water and cook the pasta-a quick, delicious summer dish

you can count on. You can also use 1 pound (240 ml) of unfilled, dried pasta

such as ziti, shells, or bow ties; the dish won't be quite as substantial as

with the filled pasta. As for basil, 'Genoa Green', a sweet green, a bush basil,

or a combination of the three is good here.

 

Bring a large, nonreactive pot of water to boil for cooking the pasta.

 

In a large skillet, heat the oil over medium heat. Add the onion, stir, and

saute for about 6 minutes. Add the tomatoes and garlic and season with salt and

pepper; stir and cover.

 

Reduce heat to medium low and cook for 5 minutes. Add the basil, stir, cover and

cook for 1 minute. Remove from heat.

 

Cook the pasta until it is al dente. Drain, saving about 1/4 cup (60 ml) of the

cooking water. Add the pasta and water to the sauce and toss well. Taste for

seasoning, add a bit more olive oil if necessary, and serve hot. Garnish with

parmesan and basil leaves.

 

 

 

Source:

" BASIL, An Herb Lover's Guide "

Copyright:

" 1996 Thomas DeBaggio and Susan Belsinger "

 

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Per Serving (excluding unknown items): 41 Calories; 5g Fat (96.3% calories from

fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

trace Sodium. Exchanges: 0 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0