Summertime Pasta

If there is a recipe I suggest everyone to try this summer, it would have to be this one. I cannot take credit for it, as its from one of my favourite cook books called Whitewater cooks (restaurant based on Vancouver island). My cousin Dani gave my family two of their cook books for a Christmas present a few years ago and the recipes continue to inspire me every time I open up the book.

tomato

The simplest recipes are often the best. Not to say that complicated food can’t be delicious, because of course it can. But for me, and I think for most home cooks, utterly simple yet fantastic dishes are the goal. This summer pasta sauce with spaghetti qualifies

Summertime Pasta
Serves: 6
 
Ingredients
  • ½ cup olive oil
  • 6 garlic cloves, crushed
  • 1 basket cherry tomatoes cut into half
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 2 cups fresh basil, chopped
  • 1 cup parmesan cheese, freshly grated
  • 1 packages spaghetti or angel hair pasta
Instructions
  1. Heat olive oil in frying pan over medium low heat and add garlic
  2. Cook just for a few seconds, mostly to infuse the oil with garlic
  3. Transfer oil and garlic to a large bowl and add the tomatoes, salt, pepper and basil.
  4. Cover and let the tomatoes sit at room temperature for at least a few hours ( I often do this in the morning of the day I want it served)
  5. Cook and drain the pasta
  6. Add pasta to the tomato mixture and toss to combine
  7. Serve with freshly grated parmesan cheese

 

 

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