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You are here: Seasoned Cooking » All Issues » May 1999 Issue » This Article » Page 4

May 1999 Issue

Spring has Sprung

by Victoria Smith

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No party/picnic is complete without a pasta dish.

Conversions | More recipes like this

Italian Pasta with Tomato and Basil

3 cups chopped tomatoes, or one 7 to 8 oz jar, drained and sliced.
1 cup shredded parmesan and Romano cheese, divided
1 tablespoon julienne-cut fresh basil leaves, or 2 tablespoons dried basil leaves, crushed
1 to 2 cloves garlic, minced
2 tablespoons olive oil
3 oz. bow tie pasta, cooked, drained
Mix tomatoes, 3/4 cup of cheese, basil, garlic and oil.
Toss hot pasta with tomato mixture. Sprinkle with remaining grated cheese.

Yields: 6 to 8 servings
Preparation Time: About 45 minutes

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