Sardinian Pasta with Tomato Basil
Yield
4 servingsPrep
10 minCook
45 minReady
1 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | quarts |
water
|
*
|
| 3E+1 | ml |
salt
|
|
| 453.6 | g |
pasta
|
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 237 | ml |
italian plum (roma) tomatoes
|
|
| 5 | ml |
black pepper
ground |
|
| 6 | each |
basil
torn |
*
|
| 15 | ml |
butter
|
|
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.
