This is the Fresh Tomato and Basil Pasta recipe.
- Prep: 10 min
- Cooking: 15 min - 20 min
- 1 lb (450 g) spaghetti
- 1/3 cup (80 mL) butter
- 3 garlic cloves minced
- 4 cups (1 L) diced plum tomatoes
- 1/2 cup (125 mL) packed chopped fresh basil leaves
- 2 tbsp (30 mL) balsamic vinegar
- Shredded Canadian Cheddar cheese
- Hot pepper flakes optional
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Cook spaghetti according to package directions until al dente.
Melt butter in a large saucepan over medium-high heat until foamy. Add garlic. Cook and stir 2 minutes. Stir in tomatoes and bring mixture to the boil. Reduce heat, cover and simmer 10 to 15 minutes. Remove from heat and stir in basil and vinegar. Add salt and pepper to taste.
Drain pasta and return to pot. Pour tomato mixture over pasta; toss to combine. Sprinkle each serving with Canadian Cheddar cheese and hot pepper flakes, if desired.
Add 1 cup (250 mL) thinly sliced mushrooms and 1/4 cup (60 mL) sliced green onions to recipe and cook in the melted butter along with the garlic.For a slight twist, try replacing the spaghetti with bucatini.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||10 % / 110 mg|
|Vitamin C:||27 %|