Wednesday, July 1, 2009

Warm Tomato Pasta with Fresh Basil

This is great with summer tomatoes. This is best when the tomatoes have had a chance to marinate for about an hour or more at room temperature.

These approximate amounts are for 2-3 servings. I have never measured this so everything is estimated.

3 -4 tbsp olive oil
1 tbsp balsamic vinegar (not the same proportions as salad dressing, do not want too much vinegar to overpower the tomato)
1 tsp honey
salt and pepper
3 tbsp chopped fresh basil
1 tbsp of chopped fresh parsley
1 clove of garlic crushed (1 clove is perfect if it has a chance to marinate)
3 tbsp crumbled feta
2 large ripe tomatoes chopped finely

Cook pasta of choice such as bowtie or penne

After draining the pasta, toss the warm/hot pasta in with the tomato marinade. Sprinkle additional feta when serving.

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