1. Saute garlic and add butter
2. Add chicken stock
3. Cook and drain pasta
4. Add tomatoes and simmer sauce
6. Toss in pasta and stir
Serve with extra cheese
GARLIC-Y PASTA POMODORO
Yields: 2 - 4 servings*
This is a rendition of the classic Pasta Pomodoro or Pasta with Fresh Tomato Sauce. I spruce mine up by first rendering garlic in olive oil and butter and then add chicken stock, parmesan cheese and heavy cream to up the wow factor in this amzingly delicious dish! Feel free to use less or more Parmesan cheese and heavy cream, the amounts listed are a rough estimate - you are looking for a creamy consistency that will adhere perfectly to the pasta.
½ Lb angel hair pasta
2 Tb olive oil
3 cloves garlic, minced
2 Tb butter
3 cups chicken stock (Swanson’s)
1 Tb dried basil
1.5 cups fresh tomatoes, chopped
¾ cup shredded Parmesan cheese (packaged or fresh)
¼ cup heavy cream
Extra Parmesan cheese for serving
* The servings say this dish yields 2 - 4 which means: 2 hefty meal-like portions or 4 standard side-dish servings.
# This recipe can easily be made Vegetarian by replacing the chicken stock with vegetable stock.