Rotini With Fresh Tomatoes, Basil And Parmesan Recipe
Ingredients
| Corkscrew pasta | 1/2 Pound | |
| 2 Tbsp vegetable oil or margarine 4 green onions, chopped | ||
| 4 Tomatoes, coarsely chopped | ||
| Garlic | 3 Clove (5gm), minced | |
| 1 Cup strips or cubes cooked ham, turkey, chicken (optional) | ||
| 1 Cup coarsely chopped fresh parsley | ||
| Coarsely chopped | 1/4 Cup (16 tbs), dried | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In large pot of boiling water, cook pasta until al dente (tender but firm); drain.
(If sauce isn't ready, rinse pasta under warm water for a few seconds to prevent it sticking together.) Meanwhile, in large heavy saucepan or Dutch oven, heat oil over high heat.
Add onions, tomatoes and garlic; cook, stirring, for 2 to 3 minutes or until tomatoes are just heated through but still hold their shape.
Stir in rotini, ham (if using), parsley, basil and Parmesan.
Reduce heat to medium; cook, stirring gently, for about 2 minutes or until heated through.
Season with salt and pepper to taste.
(If sauce isn't ready, rinse pasta under warm water for a few seconds to prevent it sticking together.) Meanwhile, in large heavy saucepan or Dutch oven, heat oil over high heat.
Add onions, tomatoes and garlic; cook, stirring, for 2 to 3 minutes or until tomatoes are just heated through but still hold their shape.
Stir in rotini, ham (if using), parsley, basil and Parmesan.
Reduce heat to medium; cook, stirring gently, for about 2 minutes or until heated through.
Season with salt and pepper to taste.
Chef
