Pasta With Northern Italian Tomato Sauce
- 1.5 pints cherry tomatoes
- 4 cloves garlic
- 1 lb fresh lasagna or 1 lb linguine pasta (I cheated and used whole wheat spaghetti)
- Olive oil
- 2 tablespoons butter
- 1/4 cup balsamic vinegar
- 4 oz Parmesan cheese
- Fresh basil
- Salt and pepper
- Cut tomatoes into halves.
- Peel and slice the garlic.
- Pick off the basil leaves and set aside.
- If using lasagna sheets, cut them into 3 or 4 long strips.
- Grate Parmesan cheese.
- Boil large pot of salted water for the pasta.
- In a large frying pan, heat up some olive oil and the butter. Add in the garlic and saute for 30 seconds. Add the tomatoes and stir. Add in a bit of chopped basil. Add the balsamic vinegar and season with salt and pepper.
- Drop your pasta into the boiling water and cook until al dente. 3 minutes if using lasagna sheets or follow the package instructions for linguine. Drain when done and reserve a bit of cooking water.
- Add pasta to frying pan and give it a good toss. Add a splash of pasta water and half the Parmesan cheese. Taste and season with salt and pepper.
- Serve in bowls with a sprinkle of Parmesan cheese and the basil leaves.
Good Morning Omelet!
Eggs, mild cheddar, red onion, tomato, avocado and pepper
Remember when I made the Poached Egg on Roasted Asparagus with Hollandaise? Well I had a ton of hollandaise sauce leftover so I decided to make some eggs benedict. But instead of using canadian bacon like traditional eggs benedict, I decided to go the meatless route with some fresh tomatoes…