2 pounds firm, ripe, red tomatoes, washed and cored
3 tablespoons olive oil
16 large basil leaves, washed, torn into strips
Salt and freshly ground pepper
1 10 ounce package frozen peas
1/2 pound garden style rotini pasta
2 tablespoons butter
4 tablespoons freshly grated Parmesan cheese
Servings: 6
1. On a cutting board, dice tomatoes with a utility knife.
2. Warm the olive oil in a large sauté pan, over medium heat. Add the diced tomato, half of the strips of basil, salt and pepper to taste. Stir often with the wooden spoon, for at lease 30 minutes or until thick. Add the frozen peas and reduce heat to low while cooking pasta.
3. Add 1 tablespoon of salt to a large pot of water and bring to a boil. Add pasta and cook for 8 to 10 minutes. Very carefully remove pot from stove, place it into sink and drain. Pour the drained pasta into a bowl and toss with the butter, remaining strips of basil, and the hot tomato sauce. Sprinkle with freshly grated cheese.
Serves 4-6
Servings: 6
3 tablespoons olive oil
16 large basil leaves, washed, torn into strips
Salt and freshly ground pepper
1 10 ounce package frozen peas
1/2 pound garden style rotini pasta
2 tablespoons butter
4 tablespoons freshly grated Parmesan cheese
Servings: 6
1. On a cutting board, dice tomatoes with a utility knife.
2. Warm the olive oil in a large sauté pan, over medium heat. Add the diced tomato, half of the strips of basil, salt and pepper to taste. Stir often with the wooden spoon, for at lease 30 minutes or until thick. Add the frozen peas and reduce heat to low while cooking pasta.
3. Add 1 tablespoon of salt to a large pot of water and bring to a boil. Add pasta and cook for 8 to 10 minutes. Very carefully remove pot from stove, place it into sink and drain. Pour the drained pasta into a bowl and toss with the butter, remaining strips of basil, and the hot tomato sauce. Sprinkle with freshly grated cheese.
Serves 4-6
Servings: 6
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