Plum Tomatoes and Basil Over Perciatelli

[hillvalley]

Plum Tomatoes and Basil Over Perciatelli

Serves 2 as Main Dish.

During the summer I have this dish at-least once a week. If you cannot find perciatelli, linguine can be substituted. To make a thinner sauce cook the tomatoes until they fall apart, about 15 minutes.

• 20 big basil leaves
  
• 12 plum tomatoes
  
• 2 cloves of garlic
  
• olive oil
  
• 1/2 lb perciatelli
  
• salt and pepper
  
• parmesean cheese
  

-Boil water. Cook perciatelli according to package directions.

While the pasta is cooking:

-Mince garlic cloves

-Cut tomatoes into quarters. It is not necessary to peel tomatoes.

-Create to piles of basil leaves by placing leaves flat on top of each other. One pile should have 15 leaves and the other pile should have 5 leaves. Julienne* each pile.

-Pour olive oil into a hot pan. Add garlic and cook until it is soft and fragrant.

-Add tomatoes. Sauté until the tomatoes are just barley cooked, about 5 minutes. The skins will start to pull back from the flesh of the fruit.

-Add salt and pepper to taste.

-At the last moment add the larger pile of basil.

-Add pasta and gently toss until coated.

-Top with smaller pile of julienned basil and shredded Parmesan. Serve immediately.

*To julienne: Place basil leaves on top of each other. Roll up a pile of leaves and then slice thinly. This will create thin strips of basil.

Keywords: Main Dish, Vegetables, Vegetarian, Dinner, Easy, Pasta

( RG1119 )