Pasta With Tomato and Pesto
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 1⁄2 lb dry pasta, i use scoobi doos
- 1 -2 clove garlic, finely minced
- 2 tablespoons extra virgin olive oil
- 2 tomatoes, peeled and finely diced or 2 cups canned tomatoes, diced
- 1⁄2 cup dry white wine
- 1 tablespoon pesto sauce
- fresh ground black pepper
- freshly grated parmesan cheese
directions
- Prepare pasta using plenty of salted boiling water.
- In a large fry pan, saute garlic in oil one to two minutes, do not brown.
- Add tomatoes and reduce heat to medium.
- Simmer to reduce juices until a spoon leaves a trail when drawn through the sauce.
- Add wine and reduce again, until a spoon again leaves a trail.
- Stir in pesto and season with pepper.
- Reduce heat to low.
- Drain pasta and add to pan.
- Toss with sauce.
- Pour into a warmed serving bowl and top with cheese.
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RECIPE SUBMITTED BY
On June 23, following two glorious weeks in Europe, I returned home to news that the breast biopsy done before I left, was positive for cancer. Then I started this strange journey. You can read all about this at http://kicking-cancers-ass.blogspot.com/
For 12 years, RVing was our passion. Every weekend and all summer found us at the Trailer.
Travelling, or just staying put in our home park, visiting amusement parks (steel coaster are such a rush). And all the time cooking. Food at camp was never just hotdogs and burgers, even on the road. Through planning, and precooking, we had exciting meals. Fellow camper would often stop by to see what we had over the fire, or to check out what was creating the aroma emanating from the kitchen exhaust vent. From snacks to Thanksgiving Dinners for 14 they all came out of that cramped little kitchen.
Then it all Changed. At the end of the summer in 2002 we went to a yard sale, and ended up buying a yard. Our cottage is located on the Madawaska River in eastern Ontario. We are north of Bon Echo Provincial Park. It is really a year round residence and we spend as much time in the winter as we do the summer.
In 1996, I compiled and edited a Cookbook for our Family Reunion. It was indexed by author, recipe namd and major ingredient. We printed 200 copies, and in the past years, I have recieved requests for additional copies.These requests come from family members who have lent their books to friends and have had to fight to get them back.