Over 20 years ago when I decided to delve into the vegetarian lifestyle the first cookbook I got was Vegetarian Pleasures by Jeanne Lemlin. It is a menu cookbook and is a great first cookbook for someone new into the vegetarian scene. I have several favorite dishes that I have made from that book. With tomatoes and basil being in the height of the season now, I opted to make a delicious summer pasta dish.
Pasta with Uncooked Tomato and Fresh Basil Sauce
1 lb ripe tomatoes, diced
4 cloves garlic, minced
1 cup fresh basil leaves, shredded
1/2 cup olive oil
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
fresh ground pepper to taste
10 oz whole wheat angel hair pasta
2/3 cup grated Parmesan cheese
Combine the tomatoes, garlic, basil, olive oil, red pepper flakes, salt and pepper. Toss well. Let marinate at room temperature for at least 2 hours.
Cook the pasta until al dente and drain very well in a colander and return to the pot.
Toss the pasta with the Parmesan cheese. Pour on the sauce. Toss well and serve immediately.
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