Sardinian Pasta with Tomato Basil
Yield
4 servingsPrep
10 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | quarts | water |
*
|
| 2 | tablespoons | salt |
|
| 1 | pound | pasta |
|
| 3 | tablespoons | olive oil, extra-virgin |
|
| 1 | cup | italian plum (roma) tomatoes |
|
| 1 | teaspoon |
black pepper
ground |
|
| 6 | each |
basil
torn |
*
|
| 1 | tablespoon | butter |
|
Low Cholesterol, Trans-fat Free, Good source of fiber
Directions
Bring water to a boil and add salt.
Add pasta to the water and cook at a boil for 30 minutes.
While pasta is cooking, heat olive oil in a sauce pot and add the tomatoes over low heat.
Season the tomatoes with salt and pepper and cook for 10 minutes before adding the basil leaves.
Cook for an additional 5 minutes.
Drain the pasta in a colander and pour into a serving bowl.
Stir butter into the tomato sauce and immediately add to cooked pasta.
Stir well to fully coat the pasta.
Serve the chicken over a bed of pasta.
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