Monday, 23 July 2007

Tomato and Basil Pasta

This is another old staple in my easy and quick working night dinners. There are not many people who don't scoff it down. Those who don't aren't worthy in my opinion.

Its mouth-watering perfection to me, probably cos its a got a few fav ingredients and its so easy.
A lot of people have an issue with the fact that its wholemeal pasta. I promise you, its better than with normal pasta. Its been tried and tested many times over. I find cooking the wholemeal pasta for a few minutes more than the instructions advise works a treat.
I am adding this to the Presto Pasta Night over here so maybe this will have the honours like Liz's Blue Vein Pasta (which is delicious BTW).

500gram wholemeal spaghetti
5 tomatoes, diced
Juice of 1 lemon
1 garlic clove, finely chopped
1 to 2 large handfuls of basil leaves, chopped
3 or 4 big glugs of good quality extra virgin olive oil
Salt and pepper
1 to 2 handfuls of parmesan, depending on what you like
Optional: diced bacon

Bring a large pot of water to boil and cook pasta.

Combine the diced tomatoes, garlic, lemon, basil, olive oil, and pepper in a bowl and put aside.

If you are serving this with bacon, fry the bacon till crispy and also set aside.

Drain the pasta when ready and transfer back into the pot. Pour the tomato mix back over the drained pasta and toss through. Add some salt, the parmesan cheese and a little more olive oil if necessary.

Serve with or without crispy bacon on top and enjoy.

Warning: this is addictive!



Ruth Daniels said...

Great looking dish. Thanks so much for sharing with Presto Pasta Nights. Check back for the roundup on Friday.

Katerina said...

Looks good, such a good reminder to make this as it is that time of year when the basil and the tomatoes look so fabulous!