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Summer 2020
Pasta with fresh tomatoes and basil

Some peeled tomatoes

ready to chop

most of them chopped

with other ingredients

boiling the pasta

draining the chopped tomatoes into the drained pasta

when that liquid is absorbed, the tomatoes go in

ready to serve

The finished product, with more parmesan
Rotini with fresh tomatoes, basil, and Parmesan

2 cups of dried pasta
4 medium tomatoes
1 cup grated Parmesan
1 cup chopped basil
1 sliced, sauteed garlic clove, optional
olive oil to taste, optional

To concentrate the flavor, drain the juice from the chopped tomatoes into the cooked and drained pasta. The juice will be absorbed by the pasta over low heat. Then add the chopped tomatoes and stir gently. I add the basil and grated parmesan (1/3 cup at a time) only when the tomatoes are warm and the pasta is off the heat. To moisten the pasta to taste, add olive oil a tablespoon at a time. Add salt and pepper as needed before serving.

July 21, 2020