Tuesday, August 5, 2008
Light and Easy Vegetarian Tomato Basil Pasta
This was dinner tonight. It only took me about 20 minutes to make it from start to finish. It was so fresh tasting. The agricenter produce market has beautiful tomatoes that would work great in this dish. Unfortunately, I was only able to make it to Kroger today, so we had to live with slightly ripe roma tomatoes. I served it with an italian salad made of: romaine lettuce, black olives, tomatoes, and cucumbers dressed with red wine vinegar, olive oil, salt, pepper, oregano (dash) and parmesan. It was yummy!
4 tbsp olive oil
4 cloves of garlic, chopped
1 small onion, finely diced
1 tbsp dried basil
dash of red pepper flakes
salt and pepper to taste
8 roma tomatoes, diced
4 tbsp water
1/2 box whole wheat angel hair pasta
Grated parmesan and mozzerella to taste
Heat the oil in a skillet over medium-high heat. Saute the onion until tender. Add the garlic, basil, and red pepper flakes and saute until the garlic becomes fragrant and tender (about 2 minutes). Add the tomatoes and the water and season generously with salt and pepper. Allow to simmer about 10 minutes until the tomatoes release their juices and a nice sauce develops. Cook the pasta according to package directions. Stir into the sauce. Top with grated parmesan and mozzarella, if desired.
*You could also add diced zucchini or eggplant when you add the tomatoes. Italian chicken sausage would be a nice addition if you didn't want it to be vegetarian.