Friday, April 23, 2010

Creamy Basil Pasta

No picture today, but couldn't resist posting this quick and easy dinner because it was just FAB-U-ESS and I didn't want to forget it.

Again, another noodle concoction of sorts to add to my list of pasta addictions. Yum. Measurements are very approximate and are certainly versatile and interchangeable. The more pasta you end up cooking, the more of everything else you'll need.

Creamy Basil Pasta

Big handful of spaghetti, angel hair, linguine, or papperadelle pasta (any long strand style pasta)
Big handful of cherry tomatoes, halved
~1/2 cup freshly grated Parm. cheese
2 garlic cloves, minced very fine
Big handful of fresh basil leaves, cut into long strands
Freshly ground salt (you don't need a whole lot b/c the Parm. cheese is salty)
Lots of freshly ground black pepper
~3/4 cup whole milk (you may need more if you cooked lots of pasta)

In a saucepan, cook pasta until al dente. Drain pasta, but reserve 2 Tbsp or so of pasta water. Return pasta and reserved water to saucepan and stir in whole milk, stirring over medium high heat until it comes to a gentle boil. Stir in cheese, garlic, tomatoes, salt and pepper, and simmer everything for just a couple minutes, stirring all the while, until the milk has thickened somewhat and tomatoes are "soft" (but don't let the milk scald). Remove from heat, add in basil, give is a good stir, and add more pepper if needed. Serve hot hot hot!

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