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Serves
4 as is, can be doubled or tripled
Author Notes
This is our "go to" recipe for dinner (this or nachos) using ingredients we always have on hand and is in no way meant to be an authentic Italian dish, just a cheap, easy dinner that we love. It can easily be doubled or tripled and made up ahead of time to where you just have to boil pasta. —nannydeb
Ingredients
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1 ounce
fresh basil (or a big handful)
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1/2 cup
extra virgin olive oil
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1/8 cup
dry white wine
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1 teaspoon
salt or to taste
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black pepper to taste
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2
cloves garlic
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2
14 oz. can diced tomatoes, drained
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12 ounces
dried pasta (we like capellini for this)
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shredded Parmesan cheese
Directions
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Start a large pot of salted water to boil over high heat.
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In the food processor, blend basil, olive oil, white wine, salt, pepper, garlic and a handful of the diced tomatoes. Puree until smooth. Pour this sauce into the serving bowl and add the remaining diced tomatoes.
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Cook the pasta according to package directions. Drain and add to the serving bowl and toss with the sauce.
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Serve immediately and top with Parmesan cheese.
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