Pasta FrescaPasta Fresca
Serves 4
2 pints cherry tomatoes, cut in 1/2
1/4 cup olive oil (you can get away with 2 Tbsp if the tomatoes are juicy)
a really big handful fresh basil, chopped
6-8 big cloves of garlic, sliced
1 Tbsp balsamic vinegar
1/2 tsp dried basil
1/2 tsp dried oregano
salt and pepper
1 # pasta, cooked according to directions
Throw everything together except the pasta and let it sit on your counter for at least an hour, but all day is better. When you're ready to eat, cook the pasta, toss it all together, check your seasonings and serve.
We had it with Italian Baked Tofu from Vegan with a Vengeance. In case you don't have the book, I searched the web and found the recipe for you here.
The leftover marinade was perfect pured over the sauteed asparagus for the last few minutes of cooking, making this a super easy but delicious dinner.
Tonight's dinner: Grilling if it isn't too hot. If it is, Vegan Dad's Tempeh Burgers (finally!).
3 comments:
:drool: that almost sounds like enough garlic for me. it looks so yummy!!!
Wow, this is almost identical to what I make! I'd also recommend sliced black olives and pecans--they're tasty additions.
AB, here's to more garlic! You can never have too much.
And *, I don't even know how to make those symbols. It's always fun to find recipes are similar. Like when you make something forever and find out someone else is on the same track. Black olives (or capers) would be great in there, I agree. I'm not a nut lover, but I'm sure they'd be a hit with those who are.
Post a Comment