Pasta with Fresh Tomato Sauce
by Emily Petty
serves: 4
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A lovely, fresh tomato and herb-tossed pasta dinner---just add strips of grilled chicken for a full meal. |
Ingredients: |
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4 cloves |
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garlic, grushed |
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2 tbsp |
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extra-virgin olive oil |
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2 pounds |
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tomatoes, cored & chopped coarsely |
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2 tbsp |
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butter |
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2 tsp |
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grated lemon peel |
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1 cup |
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fresh basil leaves, thinly sliced |
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1 pound |
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medium-size pasta (i.e., shells) |
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grated parmesan |
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salt & pepper |
Directions: |
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1. In a cup, combine the garlic & olive oil. In a large pot of boiling, salted water, cook the pasta until al dente, about 11 minutes. Drain, reserving 1/2 pasta cooking water.
2. Meanwhile, in a large bowl, crush the tomatoes with your hands; season with salt & pepper.
3. Remove the garlic from the oil and discard. Add the garlic oil, butter and lemon peel to the tomatoes. Add the pasta and toss, adding a splash of the reserved pasta cooking water to thin the sauce, if necessary. Add the basil and season with salt & pepper; toss. Serve with the parmesan.
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