Monday, September 26, 2011

Garlic Pasta - No Meat Monday Recipe

No Meat Monday Recipe - Garlic Pasta

Chas and I were working on pasta sauce and canning tomatoes recently and got involved in a discussion about No Meat Pasta dishes (I like meat in may pasta and he prefers vegetarian.)  After a while we ended up experimenting with this recipe I found in Cooking Light magazine from April 2004.

I felt it was perfect to share as the herbs and vegetables to make it are perfectly in season right now, so you can try it out.


  • 3 tablespoons extra virgin olive oil
  • 3 garlic cloves, minced
  • 5 cups chopped plum tomatoes (about 2 pounds) (You can use two cans diced if you don't have fresh)
  • 6 cups hot cooked campanella (about 12 ounces uncooked pasta) we actually used Ziti
  • 1/3 cup chopped fresh basil
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper


  • Heat olive oil in a large Dutch oven over medium-high heat. Add minced garlic; sauté 30 seconds. Add chopped tomatoes; cook for 2 minutes or until thoroughly heated, stirring occasionally. Add pasta, basil, cheese, salt, and pepper, tossing gently to combine.

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