Tuesday, June 1, 2010

Tomato Basil Pasta

I don't usually count tomatoes among my favorite produce items because for most of the year I fall prey to the wan hothouse variety in supermarkets. December tomatoes are pinkish, mealy, and fragrant as rocks compared to the juicy little sweets available in Florida right now. My northern friends will have to wait another month or so for peak season tomatoes.

This pasta offers a fresher, lighter summer fare than you'd get with jarred sauce, plus there's a lot less sodium and sugar. Unlike white flour pasta, whole wheat pasta is a single-ingredient food.

I had some broiled summer squash and raw celery on the side for crunch. Total ingredient count: 10.

8-Ingredient Tomato Basil Pasta
Kitchen Time: 15 minutes. Serves 2.

1 1/2 cups halved grape tomatoes
1/4 cup packed basil leaves
2 cloves garlic, grated
1/3 box of whole wheat angel hair pasta
extra virgin olive oil
grated Parmesan cheese (milk, cultures, enzymes)

Set pasta to boil; meanwhile toss tomatoes, garlic and minced basil together in a bowl with olive oil.

Drain pasta and toss with tomato mixture, more olive oil, cracked pepper and Parmesan cheese to taste.

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