|
1 pound penne pasta
1/4 cup pine nuts, toasted
2 pints cherry tomatoes, halved
3 cloves garlic, minced
1 teaspoon red pepper flakes, or to taste
1/2 cup basil leaves, torn
Salt
1/3 cup grated Parmesan cheese (optional)
1. Cook the pasta in rapidly boiling water until al dente.
2. Just before draining the pasta, reserve 1 cup of the
water.
3. In a medium saute pan over medium high heat, toast the
pine nuts until fragrant and golden, about 2 to 3
minutes; set aside.
4. Place pan back on the stove over medium-high heat. Add
the tomatoes, garlic, red pepper flakes, and 1/2 cup of
the pasta water. If the sauce is too dry, add the
remaining pasta water.
5. Add the basil to the pan. Saute until just wilted.
6. Remove the sauce from the heat.
7. Place the pasta in a large bowl. Season with salt. Top
with tomato sauce.
8. Sprinkle toasted pine nuts and cheese, if desired, over
the pasta.
9. Toss to combine, taste and adjust seasonings, serve
immediately.
N/A
|
