Wednesday, May 20, 2009

Bruschetta Pasta

My basil plants are starting to really produce, so the other night I went out and harvested up a batch of beautiful leaves and created this pasta out of things from my pantry. I wish I would have had some dethawed chicken breasts, this would have been perfect with grilled chicken.


1/2 lb. penne pasta
2 cloves garlic, diced
1 can diced tomatoes
Red pepper flakes to taste
Basil leaves, chiffonaded (is this a word?) Let's just say, cut into ribbons.

Cook the pasta to al dente.

Meanwhile, heat enough oil to saute the garlic and once fragrant, add the diced tomatoes and red pepper flakes to taste. Allow to simmer until the pasta is finished. Mix in the drained pasta and basil. Finish with freshly grated parmesan cheese.

1 comment:

  1. This is one of my fave types of pasta dishes - light, colorful and refreshing!