This dish celebrates the flavor of olive oil. It is rich and a cozy dish for a wintery day. The large amount of olive oil allows even winter tomatoes to shine.
Large handful about 3/4 oz fresh basil
3 Roma Tomatoes
8oz Pasta, Whole Wheat Penne or Rotini work well but any shape and type works
1/2 cup extra virgin olive oil
Salt and Pepper to taste
- Boil water for pasta and cook according to the instructions. When done drain and set aside.
- While pasta is cooking wash and cut basil into ribbons. Basil leaves can be stacked and rolled, then easily cut into ribbons with a scissors, kitchen shears, or a knife.
- Cut tomatoes into bite sized pieces.
- Measure out 1/2 cup Olive Oil
- In a pot on the stove add the tomatoes and olive oil over medium heat. Cook to soften the tomatoes. Add a pinch of salt if using.
- Remove from heat. Add drained pasta and and basil stir to coat with the olive oil and tomatoes. Add a little pepper if using. If the oil didn’t cover well you could add a little more or a spoon of water.
- Allow to cool slightly before eating- the flavor of the tomatoes and olive oil will be stronger.
- Refrigerate leftovers promptly for food safety. Leftovers can be eaten cold or reheated.