Pasta Margherita.

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I think I’ve mentioned our family’s friend, Barb, a few times. It’s not even realistic to call her our ‘friend,’ because she basically is a part of the family.

 

Barb and her husband owned restaurants for years. I could go on and on about their story, and someday probably will, but Barb recently gave me more treasures - this time they aren’t from Mother Lovett.

 

Jack, Barb’s husband, passed away a few years ago. I’d have to get my facts straight before talking more about his accomplishments, but he was an excellent chef.

And she was so kind enough to give me his recipes! Thank you so much, Barb!!

 

I was excited when I found this pasta margherita recipe, because I thought it was something that everyone could enjoy. I only made some slight modifications.

 

 

I used whole wheat pasta. I would have preferred fettucine, but we had spaghetti.

 

Actually, I would have prefered white pasta. But I didn’t want hungry, angry husband going all ‘whole-wheat’ on my arse. Or complaining that I didn’t make him dinner.

I dont’ even think he can make cereal. How did he survive before me?

 

The main ingredients are tomatoes, garlic and fresh basil.

  

 

I also included a bit of my roasted garlic cream sauce, sans the gorgonzola. (I know, how could I leave out the gorg? I just didn’t think it would belong this time.) 

 

 

It all started with some butter and oil in the pan, Italian seasoning, and some roasted garlic cloves.

 

As long as you have this part down, you’re good to go. The rest is a peice of cake.

 

 

With the heat on high, I added the tomatoes and basil. The entire house smelled heavenly. 

 

 

Combine it all together in one dish and mix it up.

 

 

 

Top with some more fresh basil and tomatoes.

 

 

Pasta Margherita

1 lb pasta

3 chopped tomatoes

1/4 cup chopped fresh basil

2 tablespoons butter

2 tablespoons olive oil

1 tablespoon Italian seasoning

1/2 cup roasted garlic cream sauce

2 roasted garlic cloves

1/4 cup parmesan

Prepare roasted garlic and roasted garlic cream sauce ahead of time.

Heat water for pasta and cook. Drain and set aside.

In a saucepan, combine 2 tablespoons of olive oil and 2 tablespoons of butter. Add 1 tablespoon of Italian seasoning. Saute on high heat for 30 seconds. Add 1/2 chopped tomatoes and 1/2 of fresh basil. Saute again for 30 seconds.

Put pasta in a large bowl. Add butter, basil and tomato mixture. Add 1/4 cup garlic cream sauce. Stir to combine.

Top with remaining fresh basil, tomatoes, and parmesan.

 

 

I’m not Italian at all, so I am really excited to try many of the Italian recipes. I am also excited that Barb has taught me some Italian words.

I’d like to tell you what they are, but I don’t want to swear at you. I want you to come back.

 

 

Hope you are all enjoying your weekend! I’m off to bake in outrageous amounts and eat even more than that. I’ll be back when I’m stuffed to the gills and 5 lbs heavier.

 

Love you all!

Tagged as: pasta, recipes