Recipe: Pasta with fresh Tomatoes and Herbs (served at room temperature, make ahead)
Salads - Potato, PastaPASTA WITH FRESH TOMATOES AND HERBS
6 large ripe tomatoes, cut into 1/2-inch cubes
2 large garlic cloves, chopped fine
1 large onion, chopped fine
1/2 cup finely chopped fresh basil leaves
2 tablespoons finely chopped fresh oregano (or 2 teaspoons dried)
2 teaspoons finely chopped fresh rosemary (or 1 teaspoon dried)
1 1/4 teaspoons salt
Ground black pepper to taste
1/2 cup olive oil
Juice from 2 lemons, strained
1 1/2 pounds uncooked pasta, such as penne rigate
Place tomatoes in bowl. Add remaining ingredients except pasta and mix well.
Cook pasta according to package directions; drain.
Add tomato mixture to drained pasta.
May be served at room temperature. Or, refrigerate and bring to room temperature before serving.
Makes 8 servings
Source: Newspaper recipe clipping
6 large ripe tomatoes, cut into 1/2-inch cubes
2 large garlic cloves, chopped fine
1 large onion, chopped fine
1/2 cup finely chopped fresh basil leaves
2 tablespoons finely chopped fresh oregano (or 2 teaspoons dried)
2 teaspoons finely chopped fresh rosemary (or 1 teaspoon dried)
1 1/4 teaspoons salt
Ground black pepper to taste
1/2 cup olive oil
Juice from 2 lemons, strained
1 1/2 pounds uncooked pasta, such as penne rigate
Place tomatoes in bowl. Add remaining ingredients except pasta and mix well.
Cook pasta according to package directions; drain.
Add tomato mixture to drained pasta.
May be served at room temperature. Or, refrigerate and bring to room temperature before serving.
Makes 8 servings
Source: Newspaper recipe clipping
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