Tuesday, March 17, 2009

Recipes from your travels to have at home - Vegetarian

Olive Garden Capellini Pomodoro

3 cloves Garlic, minced
2 lbs Plum tomatoes; seeded, diced
1 oz Fresh basil leaves, minced
1/3 c extra virgin olive oil
3 oz Parmesan cheese
12 oz Dry angel hair pasta, cooked
1/4 tsp Pepper

Heat olive oil and add garlic; cook until it turns white.

Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Tomatoes should not lose their shape. Remove from heat.

Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil and half of Parmesan cheese.

Sprinkle with remaining Parmesan, serve immediately.

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