Recipe by CaliforniaJan
This is the essence of summer - fresh tomatoes and basil with pasta. An old Weight Watchers recipe.
Top Review by jaybee chef
This was easy and pretty darn good, I think I'd prefer the basil cut smaller since a whole strip is a bit overpowering in one bite, for my taste. It did have a very nice presentation. I didn't add salt or pepper at the end, since my husband is on sodium restrictions, but I didn't really miss it. I had put some grated romano on the table as an optional topping, but no one chose to use it. I used dried thyme because I had no fresh. I think the olive oil can be cut way back, I used only about 1 tsp of a Roasted Garlic olive oil and the finished dish was not dry as though it actually needed more oil. I had closer to 3T pine nuts, but that worked fine. I served it as a side dish with calamari piccata, asparagus and a fruit salad. I will be sure to make this again when I have fresh basil on hand!
- 4 1⁄2 ounces penne pasta
- 1 1⁄2 tablespoons olive oil
- 1⁄2 cup chopped onion
- 2 garlic cloves, chopped
- 6 large plum tomatoes, peeled and coarsely chopped
- 1 sprig fresh thyme or 1⁄4 teaspoon dried thyme
- 1 cup julienne-cut fresh basil
- fresh ground pepper
- 2 tablespoons pine nuts, toasted
Directions See How It's Made
- In large pot boil pasta until al dente. Drain.
- In heavy skillet, over medium heat, heat oil. Add onion and garlic; saute until tender. Add tomatoes and thyme; cook stirring frequently, until tomatoes are hot, yet still retain their shape and most of the liquid has evaporated, about 5 minutes.
- Remove and discard fresh thyme sprig, if used. Add basil and drained pasta; toss until heated.
- Transfer to serving bowl; season to taste with salt and pepper and sprinkle evenly with pine nuts.