Thursday, June 16, 2011

Basil Pasta with Cheesy Tomatoes

Summer is here in the south and, aside from mind numbing heat, that means loads of beautiful tomatoes at the farmers market.  Seth and I made a quick run out to the big farmers market on Sunday and were pleased to also snag some beautiful fresh basil.  This dish did a wonderful job of highlighting both the tomatoes and basil and was super quick and easy to make.  All in all, this is a great summer dinner.

Basil Pasta with Cheesy Tomatoes 
Real Simple

12 oz. spaghetti
3 large tomatoes, cut into thick slices
3 tbs. olive oil
salt and pepper
fresh mozzarella, sliced
1/4 c. cup parmesan cheese
2 cloves garlic, chopped
1/4 tsp. to 1/2 tsp. crushed red pepper
3/4 cup torn basil leaves

1. Preheat your broiler.  Cook your pasta according to directions, drain and return to pot.
2. Arrange the tomato slices on a baking sheet.  Season with salt and pepper.  Layer with mozzarella and parmesan.  Broil until the cheese in nice and bubbly, 3-5 minutes,
3. In a small sauce pan, warm oil with the garlic and pepper until fragrant, 1 to 2 minutes.
4. Add the garlic oil and basil to the pasta and toss well.  Serve topped with cheesy tomatoes and additional parmesan.



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