"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Tomato Basil Pasta Recipe

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This recipe for Tomato Basil Pasta, by , is from The Cassidy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Cassidy
Added: Saturday, February 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. linguine
4-6 tomatoes (6 if using Roma) - Coarsely Chopped in large pieces (I use wedges)
1 lg. can sliced Olives
1 onion diced
2 tbsp. minced garlic
dried sweet basil - about 1 tbsp.
4 tbsp. butter
6 tbsp. Olive Oil
1 cup dry white wine. (If not using, increase Olive Oil to 8 tbsp, and butter to 5 tbsp.)
Freshly grated Parmesan Reggiano (about 1 cup) Freshly chopped Basil and Parsley for garnish. (I use about 1 1/4 cups combined)

Directions:
Directions:
Boil water for Pasta. Follow package directions, you don't need to actually cook the pasta until the sauce is almost done.

In a large saute pan, melt butter with olive oil and add onion. Cook until transparent, add garlic, stir and cook 1-2minues. Add olives and tomatoes and dried basil and simmer for 20 minutes or until tomatoes are pretty well broken down. Add half of the white wine and reduce heat to low, simmering another 5-8 minutes. Add rest of white wine.

When Pasta is done, drain well - do not rinse.
In a large serving bowl combine pasta, with tomato mixture, Parmesan Cheese and a handful of freshly chopped basil and parsley.

Serve with additional freshly grated Parmesan Cheese.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
40-45 minutes
Personal Notes:
Personal Notes:
A lot of this recipe is to taste - I love adding the fresh parsley and basil at the end. This is a great side dish with many meat dishes and is always a crowd pleaser.

 

 

 

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