You can't go wrong with pasta, tomatoes and basil in combination. Add the bonus of easy and delicious and you have a winning recipe. (Expect to see this recipe the week of May 22). It's meatless, but you could easily saute some shrimp and toss with the pasta. By adding the shrimp, you have a company meal.
Since the recipe calls for refrigerated fettuccine, the pasta cooks in 2 or 3 minutes. I used no-salt-added-canned, diced tomatoes with basil, garlic and oregano (Del Monte), so no chopping was required. If it was mid-July and the tomates were calling to me from the vine, I would have used fresh tomatoes. It's March and I like the canned ones better. Fresh basil is good any time of year, so use it for this recipe. Sprinkle freshly grated Parmigianio Reggiano over the pasta just before serving.
Dinner on the table in less than 10 minutes.
It's really easy!
Posted by: Susan | 03/10/2011 at 11:24 AM
oh, wow! i could use this recipe!
Posted by: Lindsay Gibson | 03/10/2011 at 11:09 AM