Description
Pasta Pomodoro uses fresh garden tomatoes, garlic and basil in this simple pasta dish.
Ingredients
- 8 ounces, weight Angel Hair Pasta
- 1 Tablespoon Olive Oil
- 1 Tablespoon Minced Fresh Garlic
- 4 cups Fresh Summer Tomatoes, Diced
- 1 teaspoon Salt
- 1 Tablespoon Lemon Juice
- 1 cup Pine Nuts
- ¼ cups Basil, Fresh, And Roughly Chopped
Preparation
Boil pasta in salted water, according to package directions.
In a large skillet over medium heat, add olive oil and garlic. Saute until fragrant, about 1 minute. Add tomatoes and salt. Bring to a simmer and heat through. Add lemon juice, and toss.
When pasta is done, drain and add to the tomato mixture, tossing to coat.
Add the pine nuts to a small pan and continually flip until you start to see a bit of a golden brown toast on the nuts.
Divide pasta mixture among bowls. Top with pine nuts and basil chiffonade.
Note: To do a basil chiffonade, stack the basil leaves on top of one another, and roll, lengthwise into a log. Then, with a chef’s knife, cut strips as thin as you can, making basil ribbons.
