Saturday, June 27, 2015


  By Mary Kennedy
If you've been following this blog for the past couple of weeks, you know I've been on a pasta kick. Lovin' all kinds of pasta including "zucchini pasta" which is made with a spiralizer. 

But it seems that not everyone is a fan of "veggie pasta." That's okay! I thought we'd get back to basics today with a great recipe for "real" penne pasta with a cherry tomato sauce. It's a great way to put all that basil to use, and you'll love the home-made sauce--the tomatoes give such a delicate, sweet taste. Guaranteed to please. So snip some of the basil and let's get started. (remember to snip leaves from the top of the basil plant, not the sides, if you want it to branch out.) See the four leaves at the top forming a cross in the photo below? That's what you want to snip! Hold the four leaves in one hand and cut the stem right beneath them with a scissors.
This recipe uses penne pasta but you can use any kind you like. It's very simple and I think you'll love it.                                             
1 pound penne pasta
3 garlic cloves, minced.
1 (10 ounce container) cherry tomatoes
1/2 cup fresh basil, chopped
1/3 cup olive oil
1/3 cup parmesan cheese
Directions: Cook pasta according to package directions. Add minced garlic. cherry tomatoes and fresh basil to your blender or food processor and hit "puree." Stop before the mixture is completely liquefied. You want a sauce with some texture. Add the olive oil and half the parmesan cheese and puree until combined. Add salt and pepper, if desired. Drain the pasta and top with sauce. Sprinkle remaining parmesan cheese on top. Enjoy!
Hope you are enjoying these pasta recipes. I made a delicious lasagna today using thin slices of zucchini in place of lasagna noodles. If there's enough interest, I'll post the recipe next week, and add a "zucchini manicotti" that is excellent. Thank for stopping by and I hope everyone is having a great summer!
Mary Kennedy

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