Tuesday, January 15, 2008

Garlic Pasta with Lotsa Basil and Tomato

This was one of our favorite summertime meals, and, yes, it's another not-so-involved "recipe."
*Cubed skinless, boneless chicken breast would work well in this pasta, too, and would turn it from a salad to a main dish.

Prepare some pasta, tube-shaped or bow-tied or otherwise. Saute one large onion, chopped, in several tablespoons of butter and olive oil until tender. Use enough butter to flavor the pasta. Add 8 (I think? It was lots.) cloves freshly minced garlic and saute for about 30 seconds. Remove from heat. Chop many tomatoes (12 roma, perhaps?) and add to pan, cooking just until heated through. Add sea salt and freshly ground pepper, to taste, and then add a few child-size handfuls of freshly torn basil. Top with parmesan and gobble until the cows come home.

The key to this dish's deliciousness is to not skimp on the garlic, tomatoes, s&p, and basil. Really, just add lots of everything and the flavor is tremendous!

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