This is a print preview of "Pasta Al Fresco copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati" recipe.

Pasta Al Fresco copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe
by maria liberati

Pasta Al Fresco copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
Rating: 4/5
Avg. 4/5 2 votes
  Italy Italian
  Servings: 1

Ingredients

  • 1 lb of spaghetti
  • 1 lb of cherry or grape tomatoes
  • 3 tablespoons extra virgin olive oil
  • 2 cloves minced garlic
  • small handful fresh basil leaves chopped
  • 4 tablespoons Parmigiana-Reggiano cheese
  • pinch of salt and freshly ground pepper to taste

Directions

  1. Wash and cut tomatoes in half, place in bowl, add in minced garlic, olive oil, toss gently, season with salt and pepper. Cook pasta according to package directions,drain and cool. Place in bowl with tomatoes, toss gently. Add in torn basil leaves and toss. Serve . Sprinkle freshly grated Parmigiana Reggiano cheese on top
  2. Serve with chilled white wine..