Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Conchiglie Con Tomato E Basilico




Source of Recipe


Olive Garden


List of Ingredients




8 oz Medium Shell Noodles
1 1/2 lb(s) Ripe Vine Tomatoes
1/4 cup(s) Coarse Chopped Fresh Basil
8-10 cloves Finely Sliced Garlic
1/3 cup(s) Extra Virgin Olive Oil
Salt to taste
Black Pepper to taste
2 Tbsp Unsalted Butter
2 Tbsp Finely Chopped Italian Parsley
Imported Reggiano Parmesan Cheese
1/4 cup(s) Chopped Purple Onion

Recipe



Peel, seed and coarsely dice tomatoes.

Peel and thinly slice garlic.

In a skillet add olive oil and butter. Heat.

Add sliced garlic and onions. Saute over low heat until onions and garlic turn lightly golden.

Add diced fresh tomatoes and cook together with garlic and onions for 5 minutes.

Season to taste with salt and fresh ground black pepper.

Add basil. Mix together with tomatoes.

In a large pot add water and salt. Bring to a boil.

Add pasta and cook for 8-10 minutes or unti al dente. Drain.

Place into a soup plate and top with tomatoes and freshly grated reggiano parmesan cheese.

Garnish with some fresh basil leaves.




Serves 4.