Summer is the perfect time to enjoy the bountiful tomato harvest. Basil is a natural partner for those glorious vine-ripened tomatoes. This recipe is fast and easy to make, and you can easily refrigerate extras for delicious meals-on-the-go! These ingredients are staples for a Mediterranean, heart-healthy diet.
INGREDIENTS
Cooked pasta of your choice
4 tablespoons extra virgin olive oil
6-8 cloves of garlic, chopped
½ cup red onion, chopped
4-6 cups cherry tomatoes
2 cups fresh basil, coarsely chopped
Sea salt to taste (about 2-3 teaspoons)
Black pepper (optional)
Grated parmesan cheese
Balsamic glaze
In a deep pan sauté the onion and garlic in the olive oil under medium heat until they start to soften, about 2-3 minutes. Stir in the salt and add pepper to taste if you wish.
Add the tomatoes and stir. Cover until the tomatoes blister and pop open (about 8-10 minutes)
Add the basil and stir
After about one minute add the previously cooked pasta. Here I’m using spaghetti but be creative! Try farfalle, penne, or linguini.
Top with grated/shaved parmesan, balsamic glaze, and enjoy!
