The basil plant that I transplanted inside from the garden didn't make it. It was limp this morning and never perked up after I watered it. So I stripped the leafs off and chopped them up for pasta tonight. Before the first frost I had harvested all the green tomatoes off of my roma tomato plants and five or six of them had ripened in the house so I used them as well.
- 4 oz. dried spaghetti
- 2-3 TB olive oil
- A handful of fresh basil leafs, chopped
- 5 or 6 small roma tomatoes, chopped
- 2 garlic cloves, crushed
- 1/4 tsp crushed red pepper
- Freshly ground black pepper, to taste
- 1/4 cup bread crumbs
- Bring water to a boil and cook pasta according to directions.
- Meanwhile heat the olive oil and add the basil, tomatoes, garlic, black pepper and crushed red pepper and saute over medium low heat while the pasta cooks.
- Drain the pasta and add to the vegetable mixture, stirring well.
- Sprinkle over the bread crumbs and stir well to combine.
- Serve in two bowls with fresh Parmigiano Reggiano