The first time that I made pasta with my new Christmas present, I made WAY too much, especially considering I live in a household of two. Now, too much pasta has never been a problem for me. In fact, I ate three bowls of the first dish that I made with it, simply because it was delicious. Despite my initial gluttony, I was left with more than 3/4 of a pound of fresh linguine left over, some of which was used for the following simple lunchtime creation.
- 1/4 lb cooked fresh pasta
- 2 cloves of garlic, sliced as thin as possible
- olive oil
- 1 can diced tomatoes
- 1/4 cup rough chopped basil
- salt and pepper
This recipe was inspired by something that I vaguely remember watching on the food network a few years ago.
I started by pouring a tablespoon of olive oil in a frying medium frying pan, heating it to medium, and then adding the thin-sliced garlic. I cooked the garlic for about 45 seconds, stirring constantly so as not to burn it. I then added the tomatoes, and cooked for another two or three minutes. I folded the pasta into the mixture, added a pinch each of salt and pepper, and cooked for another three minutes, until it was hot all the way through. I finally stirred in the chopped basil, and cooked for a final minute, which was just enough for the greens to begin to wilt. I served the result with a dusting of parmesan.
It was simple and satisfying.