Pasta with Fresh Tomato-Basil Sauce

Oh my . . . the heat has returned and my desire to cook has flown the coop.

Happily I found this recipe in the latest edition of Cooking Light magazine. It uses fresh ingredients that I had on hand, is low-fat (coming in at 13 g and most of the 'good fats'), and ready in less than 20 minutes. It sounded perfect for a day where all I wanted to do was pretend I was 6 again and run through the sprinkler.

Generally a tomato sauce can cook for hours, filling the kitchen with heat. This one cooks for less than 5 minutes and if I'm fortified with a glass of bone dry rose I am able to handle the heat.

Paul declared it delicious - suggesting that it tasted 'fresh' and like 'summer'.

Now I know what summer tastes like.

YUM

Pasta with Fresh Tomato-Basil Sauce

1  (9-ounce) package refrigerated fresh fettuccine
2  tablespoons  olive oil
3  garlic cloves, minced
4  cups  cherry tomatoes, halved
1/2  teaspoon  salt
1  cup  fresh basil leaves, torn
1/4  teaspoon  freshly ground black pepper
2  ounces  Parmigiano-Reggiano cheese, shaved (about 1/2 cup)

Cook pasta according to package directions, omitting salt and fat. Drain; place pasta in a large bowl.

While pasta cooks, heat oil in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Add tomatoes and salt; cover and cook 4 minutes. Remove from heat; stir in basil and pepper. Add tomato mixture to pasta; toss well to combine. Top with cheese.

Comments

[nancyhol]

Sounds good, Jerry! I fix completely uncooked tomato sauce at this time of year. Enjoy those fresh tomatoes while you can!

[Kayte]

Looks like summer as well. We will be really thinking about these lovely hot days in January, won't we??? But for now, I am with you...too hot to be spending much time in the kitchen.

[JDeQ]

I thought of your fresh tomato sauce when I made this recipe Nancy.

I know what you mean Kayte - when January rolls about I shall be whining about not having tomatoes around. One can't win.