Difference between revisions of "Pasta with Fresh Tomato"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Italian ([^cC])(.*)\]\]" to "Category:Italian cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* [[pasta]], thin to medium | * [[pasta]], thin to medium | ||
| − | == | + | == Procedures == |
# In a large skillet, heat the [[oil]] over moderate heat. | # In a large skillet, heat the [[oil]] over moderate heat. | ||
# Add the [[garlic]] and, as soon as it sizzles, stir in the [[tomato]]es and herbs. | # Add the [[garlic]] and, as soon as it sizzles, stir in the [[tomato]]es and herbs. | ||
Latest revision as of 12:51, 28 June 2012
Ingredients
- 2 tbsp olive oil
- 2 medium garlic cloves, chopped fine
- 1½ lbs roma or other firm, ripe tomatoes, cored, halved, seeded, and coarsely chopped
- 2 tbsp basil leaves, finely shredded
- 2 tbsp Italian parsley, chopped
- 2 tsp fresh oregano, finely chopped
- 2 tsp fresh marjoram leaves, finely chopped
- 1 tsp fresh rosemary leaves, finely chopped
- pasta, thin to medium
Procedures
- In a large skillet, heat the oil over moderate heat.
- Add the garlic and, as soon as it sizzles, stir in the tomatoes and herbs.
- Sauté just until the tomatoes' juices thicken, 7 to 10 minutes.
- Poor over cooked pasta.
