Thursday, November 5, 2009

Pasta with Roasted Tomato Sauce

(Sunday Strategy, continued)

Menu for Wednesday:

Pasta with Roasted Tomato Sauce

10 Roasted Tomato Halves, chopped
1/4 cup evoo
1 lemon
12 oz. pasta
1 handful fresh basil
1 clove garlic, minced

Boil pasta in salted water. Meanwhile, in a skillet, heat oil, add tomatoes and garlic. (I also added some oregano and rosemary because I love them.) Stir together until pasta is done, then toss the pasta with the tomatoes. Juice the lemon and chop the basil and pour both over the pasta. Serve with crusty bread. YUM!

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