Pasta with Tomato and Basil




Preheat oven to 350ºF.                                                              
1-pound fettuccine or other ribbon pasta, al dente
1 28-oz can diced tomatoes, drained or 6 to 6 fresh tomatoes skinned and seeded
½ cup fresh basil, chiffonade (cut into strips)
2-3 cloves garlic, minced
¼ cup extra virgin olive oil
Salt and freshly ground black pepper, to taste
4-6 oz. fresh mozzarella cheese, sliced


If using fresh tomatoes, peel, seed and dice them. If the tomatoes are put into boiling water for about 15 seconds then plunged into iced water they become easier to peel.

Over medium-low to low heat, heat the oil in a small sauce pan, and let the minced garlic poach in the oil until soft.  Then put to one side.

Cook the pasta in well salted water until al dente.

Reserve ¼ cup of the cooking liquid, and then drain the pasta.

Return the fettuccine to the pot and, over high heat, add the reserved cooking liquid, olive oil and garlic, salt and black pepper, to taste.

Cook, keeping the pasta moving with tongs, until the water has cooked out, about 2 minutes.

Turn off the heat, and add the tomatoes and basil, tossing just to warm the tomatoes.

Just before serving, add the sliced cheese at this stage you can mix in the cheese or just sprinkle it on top.

Garnish with a bit more fresh basil and diced tomato, a drizzle of extra virgin olive oil and some freshly ground black pepper.



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{August 19, 2011} {Tags: }