December 09, 2014

pasta with fresh tomatoes, walnuts, and herbs

Yum
 This may be one of the easiest pastas you will ever make.  You only cook the noodles and heat the olive oil with the garlic.  That's it.  Done.  Plus, it's delicious!  I have been on quite the nut kick since Thanksgiving, but something about them feels like fall to me.  I am also really liking the depth they can add to even the simplest dish transforming it into something you would serve your guest.

For this pasta I found a new star... meet Bucatini.


Servings 4-6
Total Time 20 minutes

INGREDIENTS
  • 1/4 cup fresh or panko breadcrumb, toasted
  • 1 pound pasta
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon course salt
  • 1/2 cup chopped basil
  • 1/2 cup chopped parsley
  • 2 pints grape/cherry tomatoes, halved or quartered (depending on size)
  • 1/2 cup chopped walnuts
  • 1/2 cup grated parmesan, plus some for serving


INSTRUCTIONS

In a large pot of boiling water cook the pasta, according to package directions, to al dente.  Drain and return to the large pot.


Meanwhile, heat the olive oil in a large skillet, over medium heat.  Cook the garlic it softens, 1-2 minutes, and then stir in the salt.  Remove from the heat and pour over the noodles, mixing well.  Add in the herbs, tomatoes, walnuts, and parmesan.  Toss until well combined.


Top with breadcrumbs and cheese.  Enjoy!!! 

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