Day 36
(modified recipe, originally by Ina Garten)
Copyright, Doug Kapustin Photography, 2013 |
¾ cup extra virgin olive oil
1 medium white onion, diced
10 cloves minced garlic
4 pints grape tomatoes
18 large basil leaves, julienned
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
2 teaspoons freshly ground black pepper
1 teaspoon crushed red pepper flakes
16 oz. thin spaghetti, cooked al dente
Juice of 2 large lemons
1½ cups freshly grated Parmesan cheese
Salt
Heat the olive oil in a large saute pan. Add the onion and cook over medium heat for 1 minute. Add the garlic, tomatoes, basil, parsley, thyme, lemon juice, 2 teaspoons salt, black pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
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