Pasta with Fresh Tomatoes and Pine Nuts
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Everyday Food, July/August 2008
- Prep Time 5 minutes
- Total Time 15 minutes
- Yield Serves 4
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Ingredients
- Coarse salt and ground pepper
- 2 medium tomatoes, diced
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 8 ounces angel-hair pasta
- 2 tablespoons pine nuts, toasted if desired
Directions
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Bring a large pot of salted water to a boil. Meanwhile, combine tomatoes, garlic, and oil in a medium bowl. Season with salt and pepper. Let stand at least 10 minutes.
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Cook pasta in boiling water until al dente; drain, and return to pot. Add tomato mixture, and toss to combine. Serve sprinkled with pine nuts.
I used to be able to print these recipes, what happened? Am I missing something?
Dont drain the pasta. Transfer it to the bowl using a pasta fork. It's better to have a little pasta water in the dish because it helps to make it's own "sauce". If the pasta seems dry, stir in a couple of Tbls of pasta water. Pasta water is salted and has the flavor of the pasta cooked in it. I do this with every pasta dish and it always works. Be sure to start with just a little water. You can always add more.
Add a little grilled chicken and you have yourself a meal!
pasta was not meant to be eaten as a main course but as a small first course.
Pasta wasnt intended to be eaten as a main course but as a small first course
I make something very similar to this, except I use cherry or grape tomatoes that I crush by hand (with clean hands), and fresh shredded basil instead of pine nuts. I also add a splash of balsamic vinegar to each plated serving.
Delicious with whole wheat pasta and Italian seasoning
I make this recipe all summer. I use a good quality light olive oil vinaigrette dressing, in place of the olive oil, whole wheat pasta, and sprinkle with fresh basil. It is delicious and low calorie.
I make this recipe all summer. I use a good quality light olive oil vinaigrette dressing, in place of the olive oil, whole wheat pasta, and sprinkle with fresh basil. It is delicious and low calorie.
I make this recipe all summer. I use a good quality light olive oil vinaigrette dressing, in place of the olive oil, whole wheat pasta, and sprinkle with fresh basil. It is delicious and low calorie.