Tomato Basil Pasta

Submitted by: Angela Rated: 4 out of 5 by 12 members

Prep Time: 30 Minutes Cook Time: 10 Minutes

Ready In: 40 Minutes Yields: 6 servings

10 ounces dry fusilli/spiral pasta 6 tablespoons olive oil 2 cloves crushed garlic 1 small onion, finely chopped 2 cups diced tomatoes

6 leaves fresh basil, torn 3 tablespoons grated Parmesan cheese 1 1/2 cups crumbled feta cheese salt and pepper to taste

DIRECTIONS: 1. Bring a large pot of lightly salted water to a boil. Add fusilli pasta and cook for 8 to 10 minutes or until al dente; drain. 2. Combine olive oil, garlic, onion, tomatoes and basil; let sit at room temperature. 3. Toss warm pasta with Parmesan and feta. Stir in tomato mixture and sprinkle on salt and pepper. You can add more Parmesan if desired. Serve immediately. ALL RIGHTS RESERVED © 2007 Allrecipes.com Printed from Allrecipes.com 10/31/2007

Creamy Tomato Soup

Portions: 6-8

Ingredients:
2 tablespoons butter
1 medium onion, finely chopped
3 cloves garlic, minced
3 28oz cans crushed tomatoes
6 cups Chicken or Veggie Stock
A dash of oregano for taste
1/2 cups half-and-half or other dairy product of choice (milk, sour cream, etc.)
Salt and freshly ground black pepper to taste

Instructions:
1. Melt butter in a medium saucepan over medium-low heat. Add onion and garlic, and cook, stirring, until translucent, about 6 minutes.

2. Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat, and simmer gently until thickened, about 45 minutes.

3. Slowly add half-and-half, stirring constantly. Season with salt and pepper. Garnish with oregano, if desired. Serve hot.

Comments:
Martha Stewart's Comfort Foods is a great book of simple tasty recipes. She has published this recipe many times, and now that we have it down pat, we've made it even simpler than the original, rounding off the amounts so there isn't any extra or waste. You can't ruin it!