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| Pasta al Pomodoro |
Today's Meatless Monday inspiration comes from the fabulous tomatoes that are still pouring into my grocery stores and farmers markets. Instead of the classic tomato sauce, this is a fresh pasta tossed with sweet cherry tomatoes that have been sauteed with olive oil, garlic, and fresh basil. The result is a delicious, satisfying, healthy pasta that cooks up in less than twenty minutes.
For an even healthier take on the dish, use a gluten-free and/or whole grain pasta. There are a ton of great ones flooding the market right now (check out this New York Times article). I used a gluten-free spaghetti made from rice and quinoa that was full of fiber and protein. I also love whole grain spelt pastas, and at times, make my own version fresh at home.
Pasta al Pomodoro with Cherry Tomatoes and Basil
Serves 4 people
Cooking time: 20 minutes
Print Recipe
Ingredients
2 tablespoons extra virgin olive oil
4 garlic cloves, peeled and thinly sliced
1 pint sweet cherry tomatoes
1/4 cup fresh basil leaves, thinly sliced
salt and pepper
1 pound spaghetti
parmesan reggiano
Directions
Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
Heat the olive oil in a saute pan over high heat until almost smoking. Reduce heat to medium-high and add the garlic cloves. Cook for two minutes until lightly browned. Add the cherry tomatoes and basil. Quickly saute them until almost bursting (about 4 minutes). Season to taste with salt and pepper.
Meanwhile, cook the spaghetti per package instructions. Drain and add it to the pan with the tomatoes. Toss over high heat for 1 minute, then transfer to four warmed pasta bowls. Top with a little parmesan. Enjoy!
Source for Ingredients
quinoa spaghetti, organic cherry tomatoes, parmesan reggiano, and extra virgin olive oil from Whole Foods
organic garlic from West Hollywood Farmers Market
fresh basil from my garden
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