Wednesday, January 23, 2013

Easy Tomato Pasta Italian Style

My friend Federica and I spent the afternoon together yesterday catching up and I picked her brain on some easy, economical and most important DELICIOUS recipes from the old country - her country.  She even went to the grocery with me to make sure I had the right ingredients.  When I got home I made one of the recipes she told me how to make.

Here you go and as always ENJOY!

1 red (as we say in the south - purple) onion
1 tbs olive oil (or to taste)
2 boxes of cherry/grape tomatoes
1 bouillon cube (veggie or chicken)
Fresh bundle of basil
1 box of pasta (Bucatini recommended also linguini or linguini fini)
1 clove of fresh garlic optional
1 thai chili pepper optional

Chop 1 red onion (garlic and pepper) put in pan with olive oil.  Sauté.  Add 1 box cherry or grape tomatoes.  Add 1 bouillon (rapunzel brand recommended).  Let cook till tomatoes are fully cooked.  Mix with pasta and then add your washed, cut, and bundle of fresh basil or add your basil to the individual dishes for the extra freshness.

Note: Pasta should always be cooked 1 - 2 mins less than indicated on package.  Add olive oil to pasta pan and salt after it's boiling before you pour pasta in and save a cup of that water before you pour it out and use half for pasta and 1/4 cup for reheat if you have leftovers.  Sauté pasta with sauce on med high hear for about 2 mins for flavors to combine.  Parmesan on top if you prefer.

How easy, how fresh......doesn't get much better!

And another variation of an easy tomato pasta is:
4 fresh garlic cloves cut in 4th's
3 tbs of rinsed capers
1 - 2 chili peppers
1 tbs olive oil
1 box of cherry/grape tomatoes
(add cooked shrimp or sausage if you like)

Put in the saute pan together and let simmer good on med/low for 30 minutes or so and serve over pasta with pecorino romano or parmesean if desired.

1 comment:

  1. Very simple, but elegant recipe. Thank you for sharing it with us, Suzanne :)