Today we have a post by another new guest blogger, Michelle Levine. Michelle not only writes for her own food blog at Eat and Sip in the City, but contributes to reviews of Boston area eateries at Examiner.com. Her contacts in the food scene of Boston allows her to look over the shoulder of local chefs while they make some great dishes. Michele worked with Sal Greco of Imperial Pizza to come up with a delicious and fresh pasta dish. Take a look and welcome Michelle!
This dish is quick and easy. It will be ready in less than 15 minutes! I like to use fresh pasta but dried pasta can be used as well. The tomatoes are showcased in this light and easy sauce and the flavors of garlic and basil taste refreshing and delicious. Imagine making this recipe towards the end of the summer with vine ripe tomatoes and basil from the garden, I know I’ll be doing that! It’s tasty with grilled chicken or fish alongside veggies and salad.
1 9 oz. package of homemade fettuccine (or approx. ½ pound dry pasta)
1 pint roma grape tomatoes (cherry tomatoes work too)
1 garlic clove
8 lg. basil leaves
3 tbsp. olive oil
Salt, pepper, fresh parmesan cheese to taste
- Put 4 quarts of water in a medium sized pot, with salt, on the stove to boil
- Wash tomatoes and halve them
- Chop basil leaves and garlic
- In a sauté pan, pour in olive oil and heat at medium high
- Before the water comes to a full boil, add tomatoes, basil, garlic with salt and pepper, to taste, to the heated sauté pan
- Allow to simmer, around 3 minutes
- Add pasta to boiling water and stir occasionally. Cook pasta around 2 minutes before draining.
- Add partly cooked fettuccine to the sauté pan with the other ingredients and mix/toss
- Simmer for just a couple more minutes before serving
- Garnish and add flavor with a drizzle of oil, additional sprinkle of basil, and parmesan cheese to taste and enjoy!
Inspired by and prepared with Sal Greco of Imperial Pizza, Brighton, MA