Gluten Free, Pasta, Sides, Vegetarian • Respond to this post »
Every year I seem to forget how busy the weeks leading into the new school year wil be.
With varsity sports starting this week, our summer schedules were all in a tizzy.
Had to squeeze in some back to school shopping,
Make sure Bunny has had enough time driving so she will pass her road test.
And a few parties we had committed to a long time ago.
I am pooped.
So today a super, I mean really super easy pasta.
It came about one night a few years ago.
We had bruschetta as an appetizer for a luncheon we were having.
And me being me, I had chopped up way too many tomatoes, and garlic and basil…..
Latter that day Bunny spied that big bowl of yummy on the kitchen counter, and thought let’s toss that in some hot pasta!.
I know we have made various versions of this dish before.
It was so darn good.
Well it’s certainly in the repertoire now that’s for sure.
- 4-6 ripe tomatoes, any variety
- 1/4 cup olive oil
- 3 cloves garlic, finely chopped
- 1/4 cup basil, chopped
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp (or more red pepper flakes) optional
- 1/4 cup fresh grated parmesan cheese
- 1 package spaghetti, I love Le Veneziane Gluten Free
In large serving bowl add chopped tomatoes, salt and pepper, olive oil, garlic, basil, and pepper flakes.
Cook pasta according to package directions, drain and toss into bowl.
Using tongs toss tomato mixture with pasta.
Sprinkle some fresh grated parmesan cheese over the top and serve.