I was craving some pasta but in the summer (notice the 4th of July plates) it’s too hot for a lot of the heavy sauces. This was my solution- pasta with a very light sauce that is made of garlic, parsley, and fresh summer tomatoes. There’s not too much to it and a small portion for me was very satisfying. I’m not on the “gluten-is-bad” train. I’m more on pasta-is-amazing.
“Everything you see I owe to spaghetti.”
-Sophia Loren
Serves 1
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients
- 1 cup pasta, any kind but I used penne
- 2 teaspoon olive oil
- 2 garlic cloves, minced
- 1/4 cup cherry tomatoes, sliced
- 1/4 cup parsley, chopped
- 2 T parmesan, freshly grated
Directions:
Cook your pasta. While it’s boiling, make your sauce.
In a small frying pan, add the garlic and olive oil. When the garlic just starts to turn brown, add the cherries tomatoes. Stand back because it will splash. Cook for a minute, then take off the heat.
When your pasta is ready, spoon the pasta right into the sauce pan with the sauce and reheat everything, coating the pasta with the sauce, 1-2 minutes. When done, add the parsley and freshly grated parmesan.
That’s it! Bon Apetito.
