April 24, 2012

Pasta With Northern Italian Tomato Sauce Ingredients: 1.5 pints cherry tomatoes 4 cloves garlic 1 lb fresh lasagna or 1 lb linguine pasta (I cheated and used whole wheat spaghetti)  Olive oil 2 tablespoons butter 1/4 cup balsamic vinegar 4 oz Parmesan cheese Fresh basil Salt and pepper To Make: Cut tomatoes into halves. Peel and slice the garlic. Pick off the basil leaves and set aside.  If using lasagna sheets, cut them into 3 or 4 long strips. Grate Parmesan cheese. Boil large pot of salted water for the pasta.  In a large frying pan, heat up some olive oil and the butter. Add in the garlic and saute for 30 seconds. Add the tomatoes and stir. Add in a bit of chopped basil. Add the balsamic vinegar and season with salt and pepper.  Drop your pasta into the boiling water and cook until al dente. 3 minutes if using lasagna sheets or follow the package instructions for linguine. Drain when done and reserve a bit of cooking water. Add pasta to frying pan and give it a good toss. Add a splash of pasta water and half the Parmesan cheese. Taste and season with salt and pepper.  Serve in bowls with a sprinkle of Parmesan cheese and the basil leaves.  Enjoy!

Pasta With Northern Italian Tomato Sauce

Ingredients:

  • 1.5 pints cherry tomatoes
  • 4 cloves garlic
  • 1 lb fresh lasagna or 1 lb linguine pasta (I cheated and used whole wheat spaghetti) 
  • Olive oil
  • 2 tablespoons butter
  • 1/4 cup balsamic vinegar
  • 4 oz Parmesan cheese
  • Fresh basil
  • Salt and pepper

To Make:

  1. Cut tomatoes into halves.
  2. Peel and slice the garlic.
  3. Pick off the basil leaves and set aside. 
  4. If using lasagna sheets, cut them into 3 or 4 long strips.
  5. Grate Parmesan cheese.
  6. Boil large pot of salted water for the pasta. 
  7. In a large frying pan, heat up some olive oil and the butter. Add in the garlic and saute for 30 seconds. Add the tomatoes and stir. Add in a bit of chopped basil. Add the balsamic vinegar and season with salt and pepper. 
  8. Drop your pasta into the boiling water and cook until al dente. 3 minutes if using lasagna sheets or follow the package instructions for linguine. Drain when done and reserve a bit of cooking water.
  9. Add pasta to frying pan and give it a good toss. Add a splash of pasta water and half the Parmesan cheese. Taste and season with salt and pepper. 
  10. Serve in bowls with a sprinkle of Parmesan cheese and the basil leaves. 
  11. Enjoy!

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