Call me the queen of carbs, I love pasta & it’s even better with garden fresh vegetables. This time of year there is an abundance of cherry tomatoes & fresh basil which makes this pasta a must try for summer time.
*Update – I’ve made a few changes to this recipe since I first made it & have updated the recipe as of August 2013 so if you have read this prior to that, that is why! My skills & recipes only get better with experience so I felt that making these changes was a must to give you the best possible recipe.
Feel free to toss in any other vegetables if you would like, but I prefer the simplicity of this dish on its own.
- 16 ounces pasta shells (or any other shape)
- 1 whole bulb of garlic, finely chopped
- ¼ cup extra virgin olive oil
- 3 tsp black pepper
- 1 tsp sea salt
- 4 TBSP butter
- 1 unpacked cup fresh basil leaves, shredded
- 4 cups of cherry tomatoes, halved
- Cook the pasta according to its directions on the box.
- Add garlic, olive oil, pepper, salt & butter to a skillet, cook over a low heat for 10 minutes, stirring occasionally so that none of the garlic sticks or burns. It's okay for it to char slightly though.
- Add basil & tomatoes to the skillet. Cook for another 10 minutes.
- Add the contents of the skillet to the cooked & drained pasta.
- Serve hot & enjoy.
Here are other pasta recipes you will love.