PARMESAN PASTA WITH HERBS AND PLUM TOMATOES
1 1/2 cups penne (4 1/2 ounces)
1 teaspoon olive oil
2 tablespoons freshly grated Parmesan cheese
2 tablespoons minced fresh basil (or 3/4 teaspoon dried)
1 tablespoon minced fresh parsley
1/8 teaspoon freshly ground black pepper (or to taste)
1 plum tomato, at room temperature, cut into 1/2-inch cubes (1/2 cup)
Freshly ground black pepper, freshly grated Parmesan cheese, toasted pine nuts, sprig fresh basil or parsley, for garnish
Bring a medium-size saucepan of water to a boil over high heat. Reduce heat to medium-high; add penne, and cook 10 to 12 minutes until al dente. When pasta is done, drain well.
Return pasta to saucepan; toss with olive oil. Add Parmesan, basil, parsley, and pepper; toss. Add plum tomato; toss again. Taste; adjust seasonings. Transfer to a serving plate and add garnish.
Makes 1 serving
Source: The 15-Minute Single Gourmet by Paulette Mitchell
1 1/2 cups penne (4 1/2 ounces)
1 teaspoon olive oil
2 tablespoons freshly grated Parmesan cheese
2 tablespoons minced fresh basil (or 3/4 teaspoon dried)
1 tablespoon minced fresh parsley
1/8 teaspoon freshly ground black pepper (or to taste)
1 plum tomato, at room temperature, cut into 1/2-inch cubes (1/2 cup)
Freshly ground black pepper, freshly grated Parmesan cheese, toasted pine nuts, sprig fresh basil or parsley, for garnish
Bring a medium-size saucepan of water to a boil over high heat. Reduce heat to medium-high; add penne, and cook 10 to 12 minutes until al dente. When pasta is done, drain well.
Return pasta to saucepan; toss with olive oil. Add Parmesan, basil, parsley, and pepper; toss. Add plum tomato; toss again. Taste; adjust seasonings. Transfer to a serving plate and add garnish.
Makes 1 serving
Source: The 15-Minute Single Gourmet by Paulette Mitchell
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