CAPELLINI POMODORO
Omg I love this recipe! And I am not a pasta lover usually. I could eat this once a week, and it is so easy to make. Honest. I wouldn't label this a low-fat vegan recipe, but it is a nice treat once in awhile, and a great entertaining dish. The ingredients taste so fresh you'll never open a jar of pasta sauce again. This recipe easily makes enough for 6 people...8 people if you are serving a salad etc. I usually 1/2 this recipe when just making for hubby and I, then we have leftovers the next night.
-1 pkg of Capellini Pomodoro pasta (or angel hair....capellini is the size between regular spaghetti and angel hair)
-6-8 medium tomatoes chopped
-10 fresh basil leaves (thank goodness I started to grow my own...another post)
-2 to 3 cloves of garlic finely chopped
-3 to 4 Tablespoons of olive oil
-fresh ground sea salt and fresh ground pepper to taste
1. cook pasta (look at carton...I can't remember how long). Drain and return to the pan
2. cut tomatoes in 1/2 and scrape out the seeds. Then chop them into smallish pieces
3. Lay basil leaves on top of each other, roll them up like a cigar, then slices them really thin
4. toss the tomatoes, basil, garlic and olive oil together
5. add the tomato mixture to pasta and gently toss while on a med-high heat to reheat everything.
6. serve immediately with a little vegan Parmesan cheese, and Awesome Garlic Bread
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