cat lover
08-11-2006, 05:27 AM
Recipe from The Tomato Festival Cookbook
1 pound dried pasta of choice
6 cups chopped tomatoes
1/4 cup olive oil
2 cloves garlic, finely minced
1 cup fresh basil leaves, stacked and julienned
Salt and freshly-ground black pepper, to taste
1/3 cup walnuts or pine nuts
Cook pasta in boiling salted water according to package directions until al dente.Meanwhile, in a large bowl, combine the tomatoes, olive oil, garlic, basil, and salt and pepper to taste. Toss gently to combine.Toast the walnuts or pine nuts in a small skillet over medium heat, stirring, until fragrant. Set aside.Drain pasta and pour on top of tomato mixture, stirring to mix. Add nuts and stir again. Serve immediately.Serves 4.
1 pound dried pasta of choice
6 cups chopped tomatoes
1/4 cup olive oil
2 cloves garlic, finely minced
1 cup fresh basil leaves, stacked and julienned
Salt and freshly-ground black pepper, to taste
1/3 cup walnuts or pine nuts
Cook pasta in boiling salted water according to package directions until al dente.Meanwhile, in a large bowl, combine the tomatoes, olive oil, garlic, basil, and salt and pepper to taste. Toss gently to combine.Toast the walnuts or pine nuts in a small skillet over medium heat, stirring, until fragrant. Set aside.Drain pasta and pour on top of tomato mixture, stirring to mix. Add nuts and stir again. Serve immediately.Serves 4.