This recipe is quite simple in that you only need a few ingredients: one vegetable, a few fresh herbs, and bowl of angel hair pasta. I stumbled across this summer pasta from Ina Garten's recipes back in 2006, and couldn't get over how brilliant this was--marinate your veggie for a few hours, boil pasta, and toss it all together--done!
Satisfying. Fresh. Ingenious. Time-saver. Tasty. Scrumptious. Budget-friendly. Practically No-Experience-Needed. And this will feed a crowd, i.e. all of your roommates and then some.
If you can't live without meat, sear a chicken breast and slice it on top!
5-quart sauce pan to boil pasta
Angel Hair Pasta, 1 box, cooked al dente
4 pints cherry tomatoes, halved
4 - 6 cloves garlic, minced
1/2 cup olive oil
1-2 Tbls of fresh herbs, minced, i.e. thyme / oregano (or 1 tsp dried of each herb you use)
20 basil leaves, sliced into strips, 'julienned'...or chopped
1 tsp salt
1/2 tsp black pepper
1 tsp red pepper flakes
1 1/2 cups parmesan cheese, finely grated
1. Wash your hands.
2. Combine the cherry tomatoes with the oil, garlic, herbs, basil, salt / pepper, and red pepper flakes.
3. Let marinate x 4 hours, or so.
***this pasta goes quickly, i.e. 2-3 minutes until done.
***this pasta is thin, so add 1-2 tsp olive oil to the water right before you drain the pasta
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