Tuesday, July 23, 2013

Basil and Tomato Summer Pasta with White Wine

1 T. olive oil ($.10)
1/2 pint grape tomatoes or 4-5 plum tomatoes ($.80)
1 T. minced garlic, about 2-3 large cloves ($.10)
pinch of salt and pepper, to taste
3-4 T. white wine ($.30)
1 T. basil ($.10)
2 T. parmesan ($.15)
1/4 lb. angel hair pasta or thin spaghetti ($.15)

Cook pasta according to package directions.

Heat a medium sized nonstick skillet over low heat for 2 minutes, then add olive oil.  When oil is warm, add garlic and saute for 2 minutes or until fragrant.

Finely chop plum tomatoes or quarter grape tomatoes, add this to the pan and cook over medium-low heat for 5-8 minutes, or until the tomatoes are tender.  Add salt and pepper to taste.

Stir in basil and white wine.  Cook over medium heat until the wine has reduced by half.  Stir in parmesan.

When pasta is cooked to al dente, add it to the pan with the sauce, toss to coat well, and cook 1-2 minutes.

Serve with salad and garlic bread.

Yields: 2 servings
Cost: $1.70
Cost per serving: $.85

Want to make this recipe a little heartier?

1.  Stir in thin sliced spinach when you add the parmesan for a pasta florentine.
2.  Start the pasta sauce with 2 slices of cubed bacon and lightly fry.  Omit the olive oil and follow the recipe as directed.
3.  Julienne 1 medium red or orange bell pepper and saute with garlic.  Follow the recipe as directed above.
4.  Stir in roasted, shredded chicken after the white wine has reduced.

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