Penne With Cherry Tomatoes & Fresh Basil

"I found the basis for this recipe in a magazine somewhere. This is not a saucy dish, but it's healthy and yummy. Though the recipe calls for just a few basic ingredients, I've added veggies (mushrooms, broccoli) and chicken (Schwan's pre-cooked fajita chicken is really good in this--just thaw it out and throw it in!) to make it a full meal. It's easiest to cut everything up while the pasta water heats."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
11
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • Heat water for pasta.
  • Heat olive oil in large skillet and saute garlic for a minute or so.
  • Add tomatoes, salt & pepper.
  • Start cooking the pasta now.
  • Cook tomatoes over medium heat for ~7 minutes.
  • Add basil. (If you're adding additional ingredients, do so here.) Simmer 3-5 minutes (or until your veggies are as tender as you want them).
  • **I've found that adding a little bit of pasta water to tomato mixture before you drain the penne really evens out the dish.
  • Toss tomato mixture and parmesan with pasta. Serve with fresh Italian or French bread.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. Susiecat too
    This was really easy and delicious. As suggested, it is very adaptable to whatever vegetables you have on hand. I made it with eggplant, tomato, fresh basil, green pepper, garlic, and capers. Wonderful! Serve this with some bread, a salad, and a glass of wine, and you've got a fine meal. Made for PAC Fall 2007.
     
Advertisement

RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I grew up in Ohio. I've been a student, a teacher, and a student again. And now I've moved (or, rather, am currently in the process of moving) to British Columbia because I fell in love with a writer, who I met online because he was looking for an editor--or at least an honest opinion. My husband and I have the most intense differences of opinion regarding his writing and how we do things in the kitchen. He's a "chop it up small and throw it in a dish" kind of a guy, and I prefer to follow recipes that others have had success with. Our adventure with making blackberry jam and jelly a few years ago brought out some claws, mostly because he didn't want to follow directions. None of it jelled, so now we have jars of (very yummy) blackberry syrups, because we're not really interested in redoing the whole process.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes