CHERRY TOMATO PASTA
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
2 tbs plus 1/4 cup oil
4 cloves garlic, sliced
1 tsp crushed red pepper
2 pints cherry tomatoes
Salt and Pepper
1 cup parsley leaves
1 cup basil leaves
1/2 cup mint leaves
2 shallots, chopped
1 lemon, juiced
2 tbs balsamic vinegar
1 pound penne pasta
Shaved Parmesan cheese
Bring a pot of water to a boil. In a skillet, heat 2 tbs oil. Add garlic and red pepper, stir to combine. Add tomatoes, season with salt and pepper, cover pan. Cook until tomatoes burst. FOR CHIMICHURRI---In a blender, pulse herbs, shallots, lemon juice, vinegar and 1/4 cup oil to a smooth paste. Salt boiling water, add pasta, cook until al dente. Drain, reserving 1 cup cooking water. Stir cooking water into tomatoes. Toss pasta with chimichurri and tomatoes, season. Top with Parmesan. SERVE & ENJOY...
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