Chef-No-Tell

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Chef-No-Tell

Rotini with Fresh Tomatoes, Basil and Parmesan

Servings: 4

From The Lighthearted Cookbook by Anne Lindsay. You can use any kind of pasta; the tomatoes are cooked quickly over high heat to keep their fresh flavor, and once the pasta is cooked the whole dish takes under five minutes.

Ingredients

  • 0.5 lb Rotini , or any tubular pasta
  • 2 tbsp Vegetable oil , or margarine
  • 4 Green onion , chopped
  • 4 Tomatoes , coarsely chopped
  • 3 clove Garlic , minced
  • 1 cup Ham , cooked, in strips or cubes, or turkey or chicken (optional)
  • 1 cup Parsley , fresh, coarsely chopped
  • 0.25 cup Basil , fresh, coarsely chopped (or 1 tsp dried)
  • 0.5 cup Parmesan , grated
  • Salt
  • Black pepper

Directions

In a large pot of boiling water, cook pasta until al dente (tender but firm); drain. (If sauce isn't ready, rinse pasta under warm water for a few seconds to prevent sticking.)

Meanwhile, in a large heavy saucepan or Dutch oven, heat oil over high heat. Add onions, tomatoes and garlic; cook, stirring, for 2 to 3 minutes or until tomatoes are just heated through but still hold their shape.

Stir in rotini, ham (if using), parsley, basil and Parmesan. Reduce heat to medium; cook, stirring gently, for about 2 minutes or until heated through. Season with salt and pepper to taste.