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Tuesday, 9 August 2016

Fresh Tomato, Basil & Garlic Pasta

Presented By: Miriam Borys Busby

Original Recipe By:  Maggie Dickey

Yield:  2 servings

1/3 cup olive oil
6 large cloves of garlic (or more if desired) - diced
4 medium sized tomatoes - diced
1 cup fresh basil
2 cups arugula or fresh greens of choice (optional but very tasty)
salt & pepper
fresh basil at Greenlake
pasta of choice for 2  
garnish:  shaved parmesan (optional)

In a sauce pan heat oil and slowly sauté diced garlic.  Do not overcook.
Remove from the heat and add diced tomatoes and fresh basil.  Season with salt and pepper.
Stir well and cover and allow to marinate for as long as you can. I try to make the sauce in the morning and  refrigerate until dinner time but if time is a factor it can be made and served immediately.
At dinner time boil salted water for the pasta.
When the water comes up to the boil add the pasta and cook al dente.
At this time remove the sauce from the fridge and heat up the sauce on the stove on medium heat until the sauce is just warm. Do not overcook at the stage or the ‘fresh’ tomato appeal will be gone.
Add more fresh basil just before service along with the arugula. Stir well and serve.

Garnish with shaved parmesan if desired.
Enjoy and thank you to my friend Maggie for this amazing recipe.

‘Cooking Uncovered’ © all rights reserved

Chef Miriam Borys Busby, B.Ed., MA.
'Cooking Uncovered'

1 comment:

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