| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Pasta, Sauces and |
4 |
Servings |
INGREDIENTS
|
|
-WALDINE VAN GEFFEN VGHC42A—– |
| 2 |
|
Cloves Garlic — minced |
| 2 |
lb |
Plum tomatoes; seed — |
|
|
Diced |
| 1 |
oz |
Fresh basil leaves — |
|
|
Minced |
| 1/3 |
c |
Ex-virgin olive oil |
| 3 |
oz |
Parmesan cheese |
| 12 |
oz |
Dry angel hair pasta — |
|
|
Cooked |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Heat olive oil and add garlic; cook until it turns white. Add tomatoes and
pepper and heat through, stirring constantly, about 2 to 3 minutes.
Tomatoes should not lose their shape. Remove from heat. Transfer hot,
cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil
and half of Parmesan cheese. Serve immediately and pass remaining Parmesan.
Source: The Olive Garden.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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