Tuesday, July 6, 2010

Pasta With Slow-Roasted Tomatoes

8 ounces pasta

1 tablespoon olive oil
1 large clove shallot
1 teaspoon garlic
1 tablespoon pine nuts

1 cup slow-roasted tomatoes, finely chopped

freshly grated parmesan

Preparing the pasta:
Bring water to a boil in a large pasta pot.

Heat olive oil in a small skillet, then add the shallot, garlic and pine nuts. Saute until just barely cooked and add chopped tomatoes.

Add salt and pasta to the pot of boiling water and cook until al dente. Drain and return to the pot.

Stir shallot, garlic and pine nut mixture into the hot pasta. Grate parmesan over the pasta.

Serves 4


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