Wednesday, September 21, 2011

End-of-Summer Pretty Pasta

Do you ever think to yourself: 'I make good food, but it isn't necessarily pretty'?

Somehow, restaurant bolognese looks remarkably put together, when the home-made version looks like a pile a sludge over noodles (delicious though, don't get me wrong!) Casseroles typically follow suit. Although I've never met a casserole I didn't like, this dish is usually served up as a heaping pile of similarly colored ingredients. Not so photogenic.

Whenever I think of pretty food, I often think of simple italian fare. Bright colors, few ingredients, and lots of flavor.

End-of-Summer Pretty Pasta

2 cloves garlic, minced
1 cup grape or cherry tomatoes, sliced in half
1 handful of basil, torn into pieces or chiffonade
1/2 lb pasta
3-4 tbsp olive oil
juice of 1/2 lemon
lots of s & p
a pinch of cayenne pepper (optional)

What to do:
Cook pasta according to package directions (don't forget to salt the water, be generous).

Once the pasta is has made it into the boiling pot of water, it's time for the next step. In a non-stick skillet, heat a few tablespoons of olive oil and add in garlic. Cook over medium-low heat for a minute or two. Throw in grapes and season with cayenne pepper, black pepper, and salt. Let the tomatoes simmer in the olive oil for a few minutes until the pasta is ready. Squeeze lemon juice over tomatoes.

When pasta is al dente, pour oil and tomatoes over the pasta and top with basil. Toss to combine.


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