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Fresh Tomato Pasta Andrew


Fresh Tomato Pasta Andrew

Fresh Tomato Pasta Andrew

Yield

Makes 4 first-course servings or 2 main-dish servings

Ingredients

1 pound fresh tomatoes, cut into wedges
1 cup packed fresh basil leaves
2 cloves garlic, chopped
2 tablespoons olive oil
8 ounces Camenzola cheese or 6 ounces ripe Brie cheese, cut into small pieces
2 ounces Stilton cheese, cut into small pieces
Salt and white pepper to taste
4 ounces uncooked angel hair pasta, vermicelli or other thin pasta
Freshly grated Parmesan cheese
Additional fresh basil leaves for garnish

Preparation

  1. Place tomatoes, 1 cup basil, garlic and oil in food processor or blender; process until ingredients are roughly chopped, but not puréed.
  2. Combine tomato mixture with Camenzola cheese and Stilton cheese in large bowl; season with salt and pepper.
  3. Cook pasta according to package directions until tender but still firm; rinse and drain.
  4. Top hot pasta with tomato-cheese mixture and serve with Parmesan cheese. Garnish, if desired.

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