Friday, December 18, 2009

The Garden, Dec. 18--Basil, Tomato, and Breadcrumb Pasta

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

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