If there is a more classic summer meal than pasta with tomatoes, garlic and basil, we would be challenged to find it.
Here, we gave it a slight spin by using nutritious (and gluten-free) quinoa pasta instead of the traditional white. Myriam Fieulleteau, NGI鈥檚 Executive Steward (and resident gardening guru), brought in these tomatoes from her home garden and Chef-Instructor Alex Borgia utilized them in this recipe.
Ingredients
- 1 陆 teaspoons sea salt, divided
- 8-ounce box quinoa linguine (or other long pasta)
- 3 tablespoons extra virgin olive oil
- 8 large garlic cloves, peeled, thinly sliced
- 1 陆 pounds assorted cherry and grape tomatoes, halved
- 陆 cup basil leaves, roughly torn
- 录 teaspoon crushed red pepper flakes
Directions
- Bring a large pot of water to a boil and add 1 teaspoon sea salt. Cook pasta until al dente, 6-8 minutes. Reserve 1 cup pasta water before draining.
- While water boils and pasta cooks, heat olive oil in a large saut茅 pan. Add garlic and cook until fragrant, about 2 minutes, being careful not to burn. Add tomatoes and cook until softened, 3-4 minutes.
- Add basil, pepper flakes, reserved pasta water and remaining 陆 teaspoon salt, and cook for a few more minutes.
- Stir in pasta and turn heat off. Taste and season with salt, if needed. Serve immediately.
This post was originally published by the Natural Gourmet Institute. Learn more about today's Natural Gourmet Center.