Fresh Tomato Pasta Andrew the Editors of Publications International, Ltd.
Fresh Tomato Pasta Andrew
Makes 4 first-course servings or 2 main-dish servings
|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|
- Place tomatoes, 1 cup basil, garlic and oil in food processor or blender; process until ingredients are roughly chopped, but not puréed.
- Combine tomato mixture with Camenzola cheese and Stilton cheese in large bowl; season with salt and pepper.
- Cook pasta according to package directions until tender but still firm; rinse and drain.
- Top hot pasta with tomato-cheese mixture and serve with Parmesan cheese. Garnish, if desired.
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