Pasta with Fresh Basil, Tomato, and Parmesan
|
| 12 ounces | radiatore (crinkled curls) or other fancifully shaped pasta |
| 1/2 cup | olive oil |
| 2 tablespoons | freshly squeezed lemon juice |
| 1 1/2 cups | fimrly packed chopped fresh basil |
| 3 cups | chopped very ripe Italian plum tomatoes |
| 3/4 cup | freshly grated Parmesan cheese |
| Salt | |
| Freshly ground black pepper | |
| Fresh basil leaves (garnish) |
| Cook pasta in 4 quarts boiling water until very al dente. Drain and toss with olive oil and lemon junice. Cool to room temperature, occasionally stiring the pasta to coat thoroughly. Add chopped basil, tomatoes, cheese, and salt and pepper to taste to the pasta. Mix thoroughly but gently. Garnish with basil leaves. |
|
|
|
|
|
|
|
|