Smartypantz, taking it one day at a time.

Friday, September 07, 2007

Pasta with Tomatoes and Basil - 6 Servings

With this 10-minute meal, dinner will be on the table before your stomach begins to rumble.

Presented by: REDBOOK

INGREDIENTS
1 pound campanelle or farfalle pasta
1 1/2 pound plum tomatoes, cut into 1/2-inch chunks
6 oz ricotta salata or feta cheese, crumbled
1/2 cup pitted nicoise or kalamata olives
1/2 cup torn fresh basil leaves
1/4 cup extra-virgin olive oil
Parmesan cheese, for garnish

DIRECTIONS
1. Bring a large pot of salted water to a boil. Cook pasta according to package directions.
2. Meanwhile, in a large serving bowl, toss tomatoes, ricotta salata, olives, basil leaves, and olive oil.
3. Drain cooked pasta, shaking well. Add to tomato mixture, tossing to combine. Garnish with Parmesan cheese.

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