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Summer Neapolitan Pasta
This recipe was shared with my by a very good friend from Naples (Italy, not Florida) and has become a family favorite...the only thing that you cook is the pasta. (Understand that most Italian cooking is done by "eyeball" so the measurements are less than scientific!)
Approximately 1 Cup Diced Plum Tomatos
(or split/quartered cherry tomatoes)
1 - 2 cloves Minced Garlic (depending on how much you like garlic)
Loose Handful Fresh Basil Leaves (stack the leaves on top of one another, roll them up from leaf point to base, then cut the roll into "ribbons")
Place ingredients into a container and cover with extra virgin olive oil and allow to "marinate" for at least an hour. (The oil will turn red from the tomatoes.) You can do the prep in the morning and put the container in the refrigerator. Just be sure to remove the container from the refrigerator to take the "chill" off the ingredients before cooking the pasta.
Boil 1 pound of pasta (your choice) per the directions on the box and drain. Stir in the tomatoe, basil, garlic, olive oil mixture; season with fresh ground pepper and salt to taste and serve. You can serve with fresh grated parmigiano reggiano cheese as well. This is great with a green salad and fresh italian style bread (to sop up that olive oil)!
Easy and good.
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