Pasta with Fresh Tomato-Basil-Olive Sauce

4 cloves garlic, crushed
10 large basil leaves
1/4 cup toasted pine nuts
1 pound seeded, chopped tomatoes (about 4 medium tomatoes)
3 tablespoons extra-virgin olive oil
2 tablespoons pitted green olives
4 tablespoons freshly grated Parmesan cheese
salt and pepper to taste

1/2 pound pasta

Puree all ingredients except pasta.  Cook pasta in lots of salted water; drain and toss with sauce.  Makes 4 servings.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition

Leave a Reply

Your email address will not be published. Required fields are marked *