Light Pasta Salad
5 cloves garlic, minced
1 1/2 cups parmesan cheese
2-3 fresh tomatoes, seeded and diced
handful of fresh basil leaves, torn into small pieces
1 4 oz. package pine nuts, lightly toasted (you can do this over medium-low heat in a non-stick skillet)
Coarse salt
1 pound angel hair pasta
1/2 cup olive oil5 cloves garlic, minced
1 1/2 cups parmesan cheese
2-3 fresh tomatoes, seeded and diced
handful of fresh basil leaves, torn into small pieces
1 4 oz. package pine nuts, lightly toasted (you can do this over medium-low heat in a non-stick skillet)
Coarse salt
Boil water for pasta. When water
starts boiling, add a handful of rock salt (i.e. ice cream salt). Add pasta and
cook until al dente, about 4 minutes. Drain pasta and place in serving bowl.
While pasta is boiling, saute garlic in olive oil until sizzling and lightly
browned (don’t burn the garlic or it will taste bitter). Pour garlic and olive
oil over warm pasta and toss.
Sprinkle a teaspoon or so (to taste) of coarse
salt over the noodles and add 1 cup of the parmesan cheese. Toss again. Let
noodles cool slightly.
Right before serving, top noodles with diced tomatoes,
pine nuts, torn basil and 1/2 cup of parmesan cheese.
Very lightly toss, being
careful not to let all the toppings go to the bottom. Serve.
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