Remember that delicious Basil I was telling you about recently? Well, here is another recipe that is guaranteed to snap you out of the winter time glumness and wake up your taste buds. Give this one a try when you need a little more excitement at the dinner table.
Fusilli Pasta with Basil and Roasted Tomato
1 lb Fusilli pasta
2 onions, diced small
4 cloves of garlic, diced small
1 Jalapeño Pepper, minced (optional)
1/2 cup Extra Virgin Olive Oil
1/2 tsp salt
1/4 tsp pepper
1-1/2 tsp Anchovy paste
1 tbsp tomato paste
1-1/2 cups fresh chopped Basil
2 pints of roasted cherry tomatoes (recipe below)
1/2 cup grated Parmesan cheese
Heat large skillet over medium and add olive oil, onion, garlic and minced pepper if using. Saute until onions are translucent. Stir in the salt, pepper, anchovy paste, tomato paste along with most of the Basil. Set aside remaining Basil for garnish. Turn heat to low and let the flavors interfuse. Add pasta to a large stock pot of boiling, salted water and cook to Al dente. Drain pasta, reserving about 1-1/2 cups of the water. Mix the pasta into the sauce, add the reserved water and cheese and combine well. Carefully add in the tomatoes. Serves four.
Roasted Cherry Tomatoes
Preheat oven to 400 degrees. Slice tomatoes in half and place on a sheet pan. Toss tomatoes lightly with olive oil. Spread them out evenly, cut side up. Sprinkle generously with salt and pepper. Roast for about 20 minutes or until golden. Set aside.
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Tammy Batcha is a life-long resident of the Shenandoah Valley. A long-time commuter, she seeks to reconnect to her community. With a background of more than twenty years in publishing, she is founder of The Goodness and Grace Company. A board certified, health and wellness coach, she continues to study integrative nutritional theory while guiding others on a path to wellness.