Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Thursday, July 4, 2013

Pasta with Tomatoes and Basil

Here is simplicity at its simplest. Pasta, tomatoes, basil. A little good olive oil and cheese complement the base ingredients with fruity, salty flavor.

The key to a dish with so few ingredients is to make sure each one is as good as it can be. Juicy, ripe tomatoes, a floral fresh herb, extra virgin olive oil, and the king of cheeses, Parmigiano-Reggiano, make this light, wholesome dinner simply delicious.

Serves 4

  • 8 oz mini farfalle or mini penne
  • 2 tbsp extra virgin olive oil
  • 1 lb stem tomatoes, coarsely chopped
  • 3/4 cup canned crushed tomatoes
  • sea salt
  • freshly ground black pepper
  • 1/4 cup coarsely torn fresh basil
  • Parmigiano-Reggiano, for serving
Sauce Ingredients
Chopped Tomatoes
  1. Cook the pasta in boiling, salted water until al dente, 7-8 minutes. Drain.
  2. Heat a large, deep skillet over medium heat and add the olive oil. Add the chopped tomatoes and cook, stirring frequently, until they begin to break down, 10 minutes.
Tomatoes Beginning to Cook
  1. Add the crushed tomatoes and season with salt and pepper. Cook until the sauce is slightly thickened, 4 minutes. Stir in the basil and cook 1 minute.
  2. Add the drained pasta to the skillet and combine with the sauce.
Basil Added
Pasta Added to Sauce
To serve, divide the pasta and sauce among 4 shallow bowls and pass Parmigiano-Reggiano at the table for grating.

No comments:

Post a Comment