Tuesday, May 27, 2008

Summer Pasta Salad (Caprese-style)


2 pints of cherry or grape tomatoes, cut in halves
½ C extra virgin olive oil
6 cloves garlic, finely minced
½ t salt
¼ t pepper
½ t crushed red pepper flakes
½ t sugar
3 or 4 leaves of basil, snipped

Let set out on countertop for a couple of hours to combine the flavors.

Prepare one pound of bowtie or similar pasta. Mix with tomato mixture. If you want, you can add two grilled, diced chicken breasts. Top with shredded parmesan cheese.

My friend, Rachel, served this when she hosted book club!

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