Monday, March 24, 2008

Pasta Salad with Tomatoes

2 large tomatoes
4 oven dried tomatoes
1 cup fresh basil leaves
¼ cup extra virgin olive oil
1 clove garlic
1 pound bowtie pasta

Slice tomatoes and then cut basil and oven dried tomatoes. Toss together with oil, garlic, salt, and pepper. Set aside for flavors to mingle. Cook and drain pasta. Toss pasta with tomato mixture.

Oven Dried Tomatoes
Slice four tomatoes into ¼-inch slices. Place on parchment paper on a baking sheet. Brush with olive oil. Sprinkle with sea salt and Italian season. Bake at 250° for 2 hours or until fully dried. Can be stored in refrigerator for several weeks.

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