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Tomato Basil Pasta


Thursday, January 01, 2004
Serves 4
1 lb Roma tomatoes, diced1 med red onion, diced
1 bunch green onion, chopped
6 cloves garlic, minced
2 c extra virgin olive oil
1/2 cup fresh basil, chopped, plus 1 T for garnish
2 T kosher salt
2 T coarse ground black pepper
24 oz linguine, cooked
2 oz parmesan cheese, grated
Combine first eight ingredients and mix well. In large sauté pan, heat tomato-basil mixture on medium heat, until simmering. Add linguine, heat thoroughly (about 2 min). Add Parmesan and mix well. Serve hot with fresh basil on top for garnish.
Nutrition Facts:
Chef Marco Balletto, Baxter's Interurban Grill
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