76
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      Tomato Basil Pasta, 9/1/14

      Serge Krikorian

      Dinner's Ready

      2 Servings2 Tbls. Extra Virgin Olive Oil, divided5 Tbls. Unsalted Butter, divided (NOT margarine)1 tsp. Minced Garlic1 Shallot, minced1 Pt. Grape or Cherry Tomatoes, cut in half lengthwise8-10 Leaves Fresh Basil, cut into ribbonsSalt & Ground Black Pepper, to tasteGrated Parmigiano reggiano cheese, for garnish4 oz. Penne Pasta (or pasta of your choice), cooked according to package directionsOption Add-Ins: Diced Grilled Chicken, Sauteed Shrimp, sauteed sliced fresh zucchini or summer squashCook pasta according to package directions.Meanwhile, add one tablespoon of extra virgin olive oil to your skillet and one tablespoon of unsalted butterand heat. Add diced garlic and shallots and saute for a minute or two until the shallots turn translucent. Addthe tomatoes and continue to cook until tomatoes have wilted, about 5 minutes. Be careful not to overcookbecause you want the tomatoes to retain their shape. Add remaining tablespoon of olive oil and 4tablespoons of butter and melt. Season with salt and freshly ground black pepper to taste. Toss in freshbasil, reserving 1 tablespoon for garnish on the plate, and stir in cooked pasta. Heat through.Divide the pasta into two bowls and top each with the reserved fresh basil and freshly grated Parmigianareggiano cheese.

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