Monday, November 2, 2009

Cappellini Pomodoro

2 cloves garlic, minced

2 lbs. plum tomatoes, seeded and diced (I just use grape tomatoes from Costco cut in halves with seeds and everything)

1 oz. fresh basil leaves, minced

1/3 C. olive oil

3 oz. parmesan cheese

12 oz. dry angel hair pasta, cooked

¼ tsp. pepper

Heat olive oil and add garlic; cook until it turns white. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Tomatoes should not lose their shape. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil and half of parmesan cheese. Serve immediately and pass remaining parmesan.

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