The red tomatoes and fresh Italian basil leaves give this a nice, pleasing
2 tbsp. of olive oil
2 cloves of finely minced garlic
¼ cup of sweet yellow onion
6 plum tomatoes, chopped
¼ cup of whole Italian basil leaves, rinsed and drained
Salt and pepper to taste
1 lb. pasta, cooked (you can use penne or bowtie)
In a sauce pan warm the olive oil over medium heat. Add the minced garlic and onion when the oil is hot. Saute until tender and slightly golden in color (about 5-6 minutes, stirring occasionally). Add the chopped tomatoes and reduce the heat to a simmer. Cook for around 20 minutes until the mixture begins to thicken. Season to taste with salt and pepper.
Meanwhile, place water in a 4 quart pan or stock pot. Add a pinch of sea salt (for seasoning) and a drop or two of olive oil (to keep pasta from sticking) to the pot and bring to a slow rolling boil. When water is boiling, add pasta and cook for 6-7 minutes or until pasta is al dente.
Drain pasta when cooked and place in a large serving bowl. Add the fresh Italian basil leaves to the sauce mixture and toss well. Add shaved parmesan cheese and serve immediately.
Serve with warm garlic bread and a tossed salad.
In 2008, Kravet partnered with Traditional Home magazine for the DesignersDish recipe contest, where designers were encouraged to submit their favorite recipes. All entries were prepared and judged in the Traditional Home test kitchen, then narrowed down to two winners. In past issues of Inspired.news, we have featured the winning recipes. However, the contest brought us more fantastic recipes than we had winners, so we’ve decided to continue printing some of the other noteworthy entries. Bon appétit!