Everybody knows that I love pasta... Here is a quick and delicious pasta recipe for a fall day or any day, for that matter.
Ingredients:
pound(s) thin spaghetti, substitute linguine
1 bunch(es) (large) fresh basil
1 clove(s) (small) garlic
1/4 cup(s) olive oil
1 tablespoon(s) olive oil
1/2 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
1/2 cup(s) freshly grated Parmesan Cheese
1 1/2 pint(s) red and/or yellow cherry tomatoes, each cut in half
1 tablespoon(s) red wine vinegar
8 ounce(s) fresh mozzarella cheese, cut into 3/4-inch cubes
Directions:
1. Heat large saucepot of salted water to boiling over high heat. Add spaghetti and cook as label directs.
2. Meanwhile, reserve 12 small basil leaves for garnish. From remaining basil, remove enough leaves to equal 2 cups firmly packed. In food processor with knife blade attached, process basil leaves, garlic, 1/4 cup oil, and 1/2 teaspoon salt until pureed, stopping processor and scraping bowl occasionally. Add Parmesan; pulse to combine. Set pesto aside.
3. In bowl, mix tomatoes, vinegar, and 1/4 teaspoon pepper with remaining 1 tablespoon oil and 1/4 teaspoon salt. Gently stir in mozzerella.
4. Drain spaghetti, reserving 1/2 cup spaghetti cooking water. Return spaghetti and reserved cooking water to saucepot; add pesto and toss well to coat pasta. Spoon spaghetti mixture into large shallow bowl; top with tomato-mozzarella salad. Garnish with reserved basil leaves.
Ingredients:
pound(s) thin spaghetti, substitute linguine
1 bunch(es) (large) fresh basil
1 clove(s) (small) garlic
1/4 cup(s) olive oil
1 tablespoon(s) olive oil
1/2 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
1/2 cup(s) freshly grated Parmesan Cheese
1 1/2 pint(s) red and/or yellow cherry tomatoes, each cut in half
1 tablespoon(s) red wine vinegar
8 ounce(s) fresh mozzarella cheese, cut into 3/4-inch cubes
Directions:
1. Heat large saucepot of salted water to boiling over high heat. Add spaghetti and cook as label directs.
2. Meanwhile, reserve 12 small basil leaves for garnish. From remaining basil, remove enough leaves to equal 2 cups firmly packed. In food processor with knife blade attached, process basil leaves, garlic, 1/4 cup oil, and 1/2 teaspoon salt until pureed, stopping processor and scraping bowl occasionally. Add Parmesan; pulse to combine. Set pesto aside.
3. In bowl, mix tomatoes, vinegar, and 1/4 teaspoon pepper with remaining 1 tablespoon oil and 1/4 teaspoon salt. Gently stir in mozzerella.
4. Drain spaghetti, reserving 1/2 cup spaghetti cooking water. Return spaghetti and reserved cooking water to saucepot; add pesto and toss well to coat pasta. Spoon spaghetti mixture into large shallow bowl; top with tomato-mozzarella salad. Garnish with reserved basil leaves.
Preparation Time: About 20 Minutes
Cook Time: No more than 15 Minutes
Enjoy!
Enjoy!
1 comment:
This is another recipe I'd like to try. I love pestos! They freeze well and just a little turns plain pasta into a meal. I add toasted walnuts and spinach (thawed, if frozen and squeezed dry) to the basil, garlic, olive oil mixture. Ask Ry and Mel about this recipe. It played a major role in their engagement.
P.S. The Inquirer is having a family recipe contest. I'm thinking about entering with my chocolate cake or Pop-pop's nut cake recipe. Aunt Dot reminded me just this weekend how good his peach ice cream was. I wish I had that recipe. (I'd make it and open a store to sell it! I've never tasted PEACH ice cream as good as his!) Check out the contest on phillynews.com
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