Pink 'n White - Nikon D40 with 55 mm lens
We're having a party over at
Inspiration Avenue! Tutorials is our theme, and the only thing I can write that makes any sense is recipes. I'm more of a hands-on, right-there-with-you kind of teacher. But recipes, now those I can write. So here is one of my absolute favorites: Tuesday Pasta.
Invariably, I always end up making this pasta on Tuesday nights, though I never actually plan it that way. It is easy, delicious and even good for you. How's that for a yummy weeknight dinner?
Tuesday Night Pasta
Ingredients
1 pint of cherry or grape tomatoes, rinsed and dried
4 cloves of garlic
1/4 cup of extra virgin olive oil
1/2 lb small pasta (farfalle, rotini, penne, etc.)
handful fresh basil, torn or chopped
sea salt and fresh ground black pepper to taste
1. Cook pasta according to package directions. Start the sauce when you add the pasta to the boiling water.
2. Pour oil into large saucepan over medium heat.
3. Chop garlic and add to pan. Keep an eye on oil so it sizzles nicely but does not smoke and garlic does not burn. Cook for two minutes.
4. Add whole tomatoes, basil and salt and pepper to pan. Cook just until the tomato skins start to split.
5. Toss sauce, pasta and mozzarella in serving dish. Serve immediately.
Serves 2 generously.
Notes:
- Don't use fridge-cold mozzarella: it won't melt into the sauce if it is too cold.
- All measurements are approximate. Some prefer less garlic or more cheese (me! me!). Adjust to your taste.
- I like the pasta to be roughly the same size as the tomatoes and mozzarella, but this is also delicious with spaghetti or angel hair.
- If you can't find fresh mozzarella balls you can use a large hunk, just chop it into pieces roughly the size of the tomatoes.
