Sunday Supper: Tomato Basil Pasta

This is a great dish that is cost effective and a crowd favorite. You can make different variations of this recipe at any time by adding capers or shrimp. Each time you make it, it will be different but that’s half the fun!

This recipe really works best with fresh organic ingredients. You can buy conventional but you can not substitute the fresh garlic or basil for bottled or dried.   The parm should be freshly grated not the dried stuff in the green shaker can. As the old saying goes, if you can’t do it right, don’t do it at all.

What you need

8-11 firm roma tomatoes

6-10 fresh garlic cloves

1-2 cups of good olive oil

1 package of fresh basil leaves

1 package of capellini noodles

Parmesan cheese

sea salt

Rinse and pat dry your basil leaves. Chop then set aside. Rinse the roma tomatoes. They should be a little under ripe and firm to the squeeze. Dice up the tomatoes into even pieces and place in a bowl. On med-low heat in a large pan on the stove top put in about a cup of good olive oil. If you use cheap or crappy olive oil, it can wreck the flavor of your dish. Let your oil warm up for 3-5 minutes while you are mincing your garlic cloves.

Mince up six to ten fresh garlic cloves into small pieces that are somewhat even or use a mincer. Add the garlic to the oil making sure that the garlic doesn’t burn (burnt garlic will be really bitter). Once it becomes aromatic (approx. 1-2 minutes) add the tomatoes and stir to combine.
Turn the heat up to medium high and bring to a slow boil- more like a light bubble. Stir in your slivered basil leaves and cook for 2-3 more minutes. Reduce heat to low and serve over angel hair / capellini pasta with freshly grated Parmesan cheese. I like a blend of Parmesano reggiano.

Serve with an Italian Chianti and toast to the simple things in life.  Cheers!

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