I have to say that this dish is amazing. It's light and simple and tastes so good after a hot summer day. I just made a little bit to share with my husband (seeing as how my kids don't like chunks of tomatoes), but I should have made a whole lot more. We ate it within seconds.
Don't take my word for it, go make some....NOW!
Ingredients:
2 Tb. olive oil
1 pint grape tomatoes - washed and cut in half
4 cloves garlic - finely chopped
1 tsp. salt
1 T. fresh basil - julienned (that's chopped in thin slices)
fresh parmesan cheese
12 oz. capellini pasta (angel hair)
mozzarella
Cook pasta according to package directions. A few minutes before you place the pasta in the water, start your sauce.
Heat the oil in a non-stick skillet. Once the oil is hot, add the tomatoes.
Hurry and chop up that garlic and the basil. Add the garlic and half the basil then sprinkle on the salt. Don't forget to put your pasta in the water.
Continue to cook until the tomatoes are heated through and starting to pop open.
When your pasta is done, drain it and then add it to the tomato mixture. Stir to combine and then sprinkle with the remaining basil and a handful of parmesan cheese.
The cheese is really up to you, put on as much as you like. You can also add a little mozzarella if you like. I chose to try and make mine a little more healthy...just a little. : )
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