- 1 pound assorted fresh tomatoes, washed and cut into dice (if using cherry tomatoes, just cut in 1/2)
- 4 cloves garlic - slivered or finely chopped
- 2 cups chopped fresh herbs (I used basil, Italian parsley and chives, all picked fresh)
- 1 cup veggie or chicken stock
- salt and pepper to taste
- 1/2 pound of your favorite dry pasta
- freshly grated Parmesan or Romano cheese
1. Cook pasta in salted water until al dente. Drain and set aside, reserving a cup of pasta water.
2. Add 2 TB olive oil to a large saucepan on medium. Saute the garlic until fragrant and just starting to turn golden.
3. Add the cooked pasta to the pan, along with the stock. Toss and cook until the liquid is absorbed. If pasta is still chewy, add the reserved pasta water and cook until absorbed.
4. Add the tomatoes and quickly toss until they are warm (about 1-2 minutes). Add the herbs, quickly stir, and take off the heat.
5. Put the pasta on to a large platter, sprinkle with reserved herbs, a hefty grating of parmesan, a sprinkle of salt and pepper, and a heavy drizzle of extra virgin olive oil.
KIDDOCJJ TIP: You can use this as a topping for proteins, cheese or bruschetta. Just eliminate adding the pasta and add only 1/2 cup stock to the oil/garlic mix, quickly add in the tomatoes and herbs, just until warm. Remove and season with salt and pepper, drizzle with olive oil.