Friday, October 23, 2009

Bruschetta Pasta

Recipe and Photo from DiscoveryHealth's Sam Zien

1/2 pound pasta, fettuccine works nicely
2 medium sized ripe tomatoes, seeds removed and roughly chopped
3 cloves garlic, chopped fine
6 to 8 large basil leaves, cut into thin ribbons
2 tablespoons olive oil
Kosher salt and fresh ground pepper to taste
Parmesan cheese, shredded

Cook pasta according to package directions.

Put tomatoes in a bowl with the garlic, basil and olive oil. Season with salt and pepper. Drain pasta, add to bowl and toss well with tomato mixture.

Top with shredded Parmesan cheese and another few grinds of pepper.

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