Tonight I made a meal from the April 2007 issue of Southern Cooking. It has a really fancy title, ready for this? Garlic-Herb Pasta. I know sounds complicated and fancy right? It was a wonderful light Spring pasta. I would be delighted to serve this to company and even more delighted to make some for myself.
The wonderful thing about this pasta was the fact that it is a quick meal. On the table in less than 30 minutes and with a definite plate appeal! This recipe could be made even heartier (and more restaurant like) with chopped chicken, or shrimp on top
8 oz. spaghetti
6 garlic cloves
2 Tbsp. olive oil
2 lb. tomatoes, diced
3 Tbsp. minced fresh parsley
3 Tbsp. chopped fresh basil
1 tsp. salt
¼ tsp. pepper
Freshly grated parmesan cheese
2 Tbsp. butter
Sauté garlic in hot oil in a large skillet over medium heat 1 minute. Stir in tomatoes and next 4 ingredients. Cook, stirring occasionally, 5 minutes our until thoroughly heated and tomatoes release juices.
While the garlic mixture is cooking drop your pasta into boiling water and cook for the recommended time on the package. Drain pasta and return to pot. Melt butter and pour over the pasta to keep it from sticking to itself and coat with parmesan (I didn't use freshly grated for convenience). Add the sauce and toss.
Serve sprinkled with parmesan and a sprig of parsley.