As the days grow colder, I begin to mourn the loss of one of my favorite summer ingredients: tomatoes. I know, I know, tomatoes are available year round. But they lose their appeal when they begin to look like Styrofoam. Trying to get in one last hurrah with fresh tomatoes, I decided to try a recipe from Cooking Light (September 2010 edition, I’m a little late in my preparation), “Pasta with Fresh Tomato-Basil Sauce”.
Ingredients
- 1 (9-ounce) package refrigerated fresh fettuccine (I substituted box spaghetti, I’m sure fresh pasta would really enhance this dish though)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 4 cups cherry tomatoes, halved
- 1/2 teaspoon salt
- 1 cup fresh basil leaves, torn
- 1/4 teaspoon freshly ground black pepper
- 2 ounces Parmigiano-Reggiano cheese, shaved (about 1/2 cup)
