Amish Tomato Basil Pasta
a delicious, summery supper!
Ingredients
- ¼ cup extra virgin olive oil (EVOO) (4 turns around the pan)
- 4 large cloves garlic, finely chopped
- 3 scallions, sliced very thinly on an angle
- 6 vine ripe tomatoes, diced
- Coarse salt and black pepper, to taste
- 1 pound fresh pasta - your choice, such as penne rigate or fusilli
- 20 leaves fresh basil, roughly cut or torn
Instructions
- Heat EVOO in a deep skillet over medium heat.
- Add garlic and gently sautè until garlic speaks by sizzling in oil.
- Add scallions and saute, 2 or 3 minutes more.
- Add tomatoes and season with salt and pepper, to taste.
- Reduce heat to medium low and simmer.
- Bring salted water to a boil and cook fresh pasta until al dente
- .Drain well .
- .Stir basil into sauce.Bring heat back up to medium.
- Add pasta to sauce pan and toss until all ingredients are combined and hot.
- Serve immediately with a green salad or Italian chunked vegetable salad and crusty bread