Tomato Basil Pasta
7 ingredients
9 steps
Ingredients
- 16 ounces, weight Uncooked Corkscrewed Pasta
- 4 Tablespoons Olive Oil
- 6 cloves Garlic, Minced
- 2 Tablespoons Sun-dried Tomatoes, Roughly Chopped (optional)
- 4 Medium Tomatoes, Cut In Large Chunks
- 8 Basil Leaves, Chopped In Strips
- Parmigiano-Reggiano Cheese, Grated
Directions
-
1Cook pasta according to package directions.
-
2Begin to make the sauce once you put the pasta in the boiling water.
-
3In a large saucepan, heat olive oil over medium-low heat.
-
4Add the garlic and stir until lightly browned, about 2 minutes.
-
5Add the sundried tomatoes and regular tomatoes and cook for about 3 minutes, until both types of tomatoes are heated thoroughly.
-
6Drain the pasta and place into individual serving bowls.
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7Spoon some of the sauce over the pasta and sprinkle with basil leaves and cheese.
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8Serve immediately.
-
9Serves 4
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