Pasta with Cherry Tomatoes, Fresh Herbs and Parmesan
Have you ever had one of those Saturdays where you had plenty to do, but decided early on nothing was gonna get done? That was me last Saturday. After a busy week, I didn’t want to spend a fortune at a restaurant or the grocery store for dinner. I needed something I could make with what I already had on hand but would still be delicious. Now, you don’t need one more person telling how important a well-stocked pantry is. However, a well-stocked pantry along with a garden with some of my favorite veggies and herbs saved me from shelling out major dollars and, for that matter, changing out of my jammies.
15-20 cherry tomatoes
1 bunch of basil
2 sprigs oregano
When the pasta is al dente, reserve some of the pasta water and drain. Transfer the pasta back to the pot and add the herbs, butter and a few cracks of black pepper. Stir gently so as not to break up the pasta. Add the cheese and stir until melted.
Transfer to plates and drizzle with olive oil. Top with more cheese and a few whole leaves of basil and serve.
65.0 F (18.3 C)
Pressure : 1008.3 mb
Humidity : 70 %
Wind : West at 12.7 MPH (11 KT)
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