Garlicky Pasta with Fresh Tomatoes and Basil
 
this recipe shows how simplicity is a virtue--particularly if you have 
good tomatoes. the garlic flavor is pronounced; reduce the amount to 2 
cloves, if you prefer. if you can't find campanella, try orecchiette, 
fusilli, or shells. 
 
 
3 Tbsp  extravirgin olive oil
3   garlic cloves, minced
5 cup  chopped plum tomatoes (about 2 pounds)
6 cup  hot cooked campanella (about 12 ounces uncooked pasta)
1/3 cup  chopped fresh basil
1/4 cup  (1 ounce) grated fresh parmesan cheese
1-1/2 tsp  salt
1/4 tsp  freshly ground black pepper
 
heat olive oil in a large dutch oven over medium-high heat. add minced 
garlic; saute 30 seconds. add chopped tomatoes; cook for 2 minutes or 
until thoroughly heated, stirring occasionally. add pasta, basil, cheese, 
salt, and pepper, tossing gently to combine. 
 
yield: 6 servings (serving size: 1 1/3 cups) 
 
calories 310(27% from fat); fat 9.4g (sat 1.9g,mono 5.5g,poly 1.2g); 
protein 9.8g; cholesterol 3mg; calcium 81mg; sodium 677mg; fiber 3.6g; 
iron 2.8mg; carbohydrate 47.4g cooking light 
 
 
 
 
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-- 
(ID: 2119) Mirror: rec.food.recipes: Tue, Jul 5, 2005


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