Wednesday, March 9, 2011

Pasta Margherita

Pasta Margherita, inspired by the pizza of the same name, is an easy way to take ordinary pantry items and liven them up with fresh herbs and cheese. If your family isn't big on large chunks of tomato, you can also puree the sauce before tossing it with the spaghetti. I used shaved Parmesan on this meal but it's also good with the grated kind, in the green canister. Enjoy--the dinner and your free time, because this whips up in a snap!

Pasta Margherita
2 cans diced tomatoes (with Italian seasonings if available)
pinch red pepper flakes
3 cloves garlic, minced
fresh basil
olive oil, salt, pepper
1 box spaghetti
grated Parmesan cheese

1.) In a sauce pan, combine diced tomatoes, minced garlic, red pepper flakes, and oil, salt and pepper to taste. Cook on low until heated through.
2.) Meanwhile, boil pasta until al dente. Drain.
3.) Add the pasta to the sauce and toss. I use tongs for this and add the pasta a little at a time to the sauce. Err on the side of having it too saucy. The pasta will soak up some of the liquid and you don't want it too dry.
4.) Chop basil and toss with pasta.
5.) Serve with grated Parmesan.

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