It's Monday again and I have a vegetarian recipe for you that's as easy as can be yet incredibly flavorful. Today's recipe is Pasta with Cherry-Tomatoes. It's from Donna Hay's book "No time to cook" that is filled with lots of fast and easy recipes using fresh ingredients. I prepared the pasta for lunch today and it literally takes 5 minutes to cook.
Here's the recipe:
200g (7 oz) Spaghetti or any pasta you like
30g (1 oz) butter
2 cloves of garlic
2 tablespoons balsamic vinegar
500g (16 oz; 1 lb) cherry tomatoes
2 bunches basil
grated parmesan cheese for serving
1) Cook the spaghetti in a large pot of boiling water for 10-12 minutes until al dente.
2) In the meantime, melt the batter in a pan, add the garlic, tomatoes and vinegar and cook for 4 minutes on high heat, until the tomatoes are soft and warmed through.
3) Drain the spaghetti and add them to the tomatoes, fold through the basil. Serve with grated parmesan.
Serves: 3
Active preparation time: 5 minutes
Total preparation time: 15-20 minutes
© Copyright: Donna Hay, "No time to cook", p. 94
Here's how mine turned out:
I used leftover fresh pasta I prepared on Sunday, but any dried pasta will work and you can use whatever shape you like. The rest of the recipe is super easy and uses ingredients you might have in your fridge anyways. The balsamic in combination with the tomatoes reminds me of caprese salad. I used lemon basil that we have growing in the garden. It adds a nice, fresh touch to the dish. It's a perfect recipe for summer.
Have fun trying!
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