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Pasta with Fresh Tomato Sauce
by Emily Petty
serves: 4
  A lovely, fresh tomato and herb-tossed pasta dinner---just add strips of grilled chicken for a full meal.
Ingredients:
  4 cloves   garlic, grushed
  2 tbsp   extra-virgin olive oil
  2 pounds   tomatoes, cored & chopped coarsely
  2 tbsp   butter
  2 tsp   grated lemon peel
  1 cup   fresh basil leaves, thinly sliced
  1 pound   medium-size pasta (i.e., shells)
    grated parmesan
    salt & pepper
Directions:
  1. In a cup, combine the garlic & olive oil. In a large pot of boiling, salted water, cook the pasta until al dente, about 11 minutes. Drain, reserving 1/2 pasta cooking water.
2. Meanwhile, in a large bowl, crush the tomatoes with your hands; season with salt & pepper.
3. Remove the garlic from the oil and discard. Add the garlic oil, butter and lemon peel to the tomatoes. Add the pasta and toss, adding a splash of the reserved pasta cooking water to thin the sauce, if necessary. Add the basil and season with salt & pepper; toss. Serve with the parmesan.