Easy Summertime Pasta
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Easy Summertime Pasta
4 pints cherry or grape tomatoes, halved
Good olive oil
2 Tablespoons minced garlic (6 cloves)
4 pints cherry or grape tomatoes, halved
Good olive oil
2 Tablespoons minced garlic (6 cloves)
1/2 cup fresh basil leaves, julienned (save extra for serving)
1/2 cup fresh parsley, chopped
1/2 cup roughly chopped kalamata olives
1/2 cup roughly chopped kalamata olives
1/2 cup of asparagus, cut into 1 inch pieces
1/2 teaspoon crushed red pepper flakes
Kosher salt
1/2 teaspoon freshly ground black pepper
1 pound dried angle hair pasta
Kosher salt
1/2 teaspoon freshly ground black pepper
1 pound dried angle hair pasta
1/2 cup of feta cheese
1/2 cup freshly grated parmesan cheese, plus extra for serving
1/2 cup freshly grated parmesan cheese, plus extra for serving
Combine cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, olives, *blanched asparagus, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap and set aside at room temperature for until the pasta is cooked.
Bring a large pot of water with 2 Tbs salt to a boil. ( I *blanched the asparagus in the boiling water for a minute, removed with a slotted spoon, and placed in an ice bath before cooking the pasta.) Add pasta to the boiling water cook al dente according to package directions.
Drain the pasta well and add to the bowl with the tomatoes and the rest of the party. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
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