Rotini with Fresh Tomatoes, Basil, & Parmesan
1/2 pound of rotini (corkscrew shape) or any tubular pasta
2 tablespoons of vegetable oil or margarine
4 scallions, chopped
4 tomatoes, coarsely chopped
3 cloves garlic, minced
1 cup of strips or cubes of cooked ham, turkey, or chicken
1 cup of coarsely chopped fresh parsley
1/4 cup of coarsely chopped fresh basil or 1 teaspoon of dried
1/2 cup of grated Parmesan cheese
salt and pepper
In a large pot of boiling water, cook pasta until al dente ( tender but
firm), drain. ( If sauce isn't ready, rinse pasta under warm water for a
few seconds to prevent it sticking together).
Meanwhile in a large heavy saucepan or Dutch oven, heat oil over high
heat. Add onions, tomatoes, and garlic: cook, stirring, for 2 - 3
minutes or until tomatoes are just heated through but still hold their
shape. Stir in rotini, ham (if using), parsley, basil, and Parmesan.
Reduce heat to medium; cook, stirring gently, for about 2 minutes or
until heated through. Season with salt and pepper to taste. Makes 4
servings |
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