What you need:
1/4 cup EVOO
5-6 cloves garlic sliced
2-3 teaspoons dried rosemary (crushed) or 4-5 teaspoons chopped fresh rosemary
4-5 ripe tomatoes chopped and drained
2-3 teaspoons balsamic vinegar (a little more or a little less depending on age of vinegar)
2 red local chilies chopped
6-8 kalamata olives sliced
chopped flat leaf parsley
What you do:
Saute garlic and red chilies in EVOO until light brown (if using fresh rosemary add it here). Add tomatoes and rosemary and cook over medium heat for about 12 minutes depending on thickness. Add kalamata olives and remove from heat. Cook and drain pasta. Sprinkle balsamic vinegar over pasta and toss. Add sauce and toss again. Add parsley to pasta and serve.
Majestically enthroned amid the vulgar herd
That looks really tasty, tc!
Yum with the Kalamata olives in there. I'll have to try this. I will have to eat it with my low carb pasta though.
I cheated the other day and went to an Italian restaurant and had pasta primavera with olive oil and goat cheese...mmm (shh don't tell anyone).
^I love balsamic vinegar! I make a special salad with that. I should do a thread on it.
I'm not big on hot chilis.. would it make a huge difference if I exclude them?
There are currently 1 users browsing this thread. (0 members and 1 guests)