I bid you holiday greetings and have included below a meal for after all the heavy holiday (oh boi!) meals. By far one of my favorites – a light, quick & delish tomato, garlic & basil pasta.
I recently started cooking again with Wheat pasta, please feel free to substitute to regular if desired. I also cook with lots of garlic and urge you to maybe try a lil more if you don’t usually. It’s always great during the winter months to pump your immune system.
Tomato, Garlic, Basil Penne Rigate
[Serves 2 hungry Grown Folks with some extra pasta left over]
4 cloves finely chopped fresh garlic
8 leaves of fresh basil sliced into strips [substitution: Arugula]
1 Lg. Tomato chopped
2-3 Tbsp Olive Oil
Pecorino Romano grated cheese [use to liking]
1 box of Whole Wheat Penne Rigate
Boil the h20 and follow instructions for proper Al Dente time listed on the box. This is essential in making the perfect texture of pasta. I suggest setting a timer. [I can hear my father now…] But seriously. Set a timer and during that time chop up your goodies. Take the olive oil and over medium heat add in the garlic. When the olive oil is hot it has the slightest scent. Try throwing in a little piece of garlic to see if it sizzles. When it does toss in the remaining garlic and take a spoon and mix it around. This is a good time to dish out the pasta and when the garlic starts to ever so slightly brown take it off the heat and spoon onto pasta [it acts as a light garlic sauce] Next add in other ingredients and serve. Add pepper to taste. I don’t use any salt because the cheese takes its place. Enjoy! Besos…