Monday, May 31, 2010

Feta, tomato and basil pasta

I combined a few recipes and made some stuff up as I went along, but the end result was so good I wanted to write it down, so at least I can try to recreate it sometime.

In a big pot, heat 1 Tbl olive oil and a big pile of minced garlic a few minutes, or until garlic is golden brown. Add 3 cups chicken broth and bring to a boil. Add half a bag of pasta and cook according to the pasta directions.

Meanwhile dice about a cup of tomatoes (we had cherry tomatoes.) In a skillet add 1 Tbl olive oil and the tomatoes, and then salt the tops. Let them cook while the pasta cooks.

When the pasta is done, DO NOT DRAIN.

Stir in about a cup of crumbled feta, 1/2 cup of fresh, chopped basil, and the tomatoes.

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