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I don't know where the term "better" came from on this pasta's name; but this is definitely one of the freshest and healthiest Pasta Pomodoros I've ever made. I was searching for an all-red tomato pomodoro recipe but I decided to make this one instead because it's easier to prepare.


I got the recipe from Vina of Recipe Zaar but I tweaked it a bit (as usual) to suit to the taste I want.

Ingredients

2 Cloves of garlic, finely chopped
2 lbs. Fresh garden tomatoes, medium dice
1/4 Cup finely chopped fresh basil leaves
1/4 Cup extra virgin olive oil
4 ounces finely grated parmesan cheese
12 ounces of fine pasta, cooked (I chose San Remo's Angel Hair)
Pepper
Salt

Equipment needed: cooking pan, stove top

Steps

1. Heat olive oil over high heat and add garlic; saute for 30 seconds.

2. Add tomatoes, salt, and pepper. Saute for another 30 seconds, stirring constantly.

3. Remove from heat then add cooked Angel Hair pasta and chopped basil then toss gently. Add 1/2 grated parmesan cheese to taste then toss again.

4. Serve immediately and pass the remaining grated parmesan cheese.

Serving size: 6 to 8

As you can see, the pasta was mixed into the sauce while it's being cooked unlike most pasta dishes. My sister-in-law, who loves strong taste on her food, also added spanish sardines for instant Pasta Puttanesca. My niece and mom love its salad-like lightness while I love the taste of basil combined with tomatoes. I bought all the ingredients at SM Supermarket and total cost is around Php 300.00 ($6.67). I was able to save a bit on the Extra Virgin Oil because I had some left from the Basil Pesto Pasta which I prepared a few weeks ago.

Next on the cooking list? Pasta With Creamy Mushrooms and Ham

It was probably the delicious Pesto Pasta that was served last Friday by our Department Head that prompted me to prepare a Basil Pesto Pasta this evening. It's been years since the last time I cooked one. I am not really into cooking and can only prepare a handful of pasta dishes and desserts but it's always satisfying to eat what you made so I shopped for ingredients last night and prepared the dish today.


Pesto is not really a good photography subject (with all that green) but its taste
is truly beyond great! Love your own, of course!

I followed a recipe on-line but I tweaked it a bit to conform to the taste I want. Here's the recipe with some modifications:

Ingredients

2 Cups basil leaves, packed
1 Cup freshly grated Parmesan
1 Cup extra virgin olive oil
1/3 Cup pine nuts
2 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Equipment needed: food processor or blender

Steps

1. Cook the pasta until it's al dente. I chose San Remo pasta linguine since it's thick and can easily counter the strong taste of the pesto.

2. Combine the basil with the pine nuts and pulse a few times in a blender. (If you are using walnuts and they are not chopped, pulse them a few times first before adding the basil.) Add the garlic and pulse a few times more.

3. Slowly add the extra virgin olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Serving Size: 7 to 8

My Basil Pesto Pasta turned out creamy even if I was opting for the saucy-and-floating-in-olive-oil kind. Its creaminess was brought by the parmesan cheese which was blended together with the other ingredients as opposed to putting it as a topping. I will also be replacing the pine nuts with walnuts next time since I like a lighter taste.

All the ingredients are fortunately available at SM Supermarket and total cost is around Php 370.00 ($9.00). You may also add chicken, ham or bacon bits as toppings.

Next on my list? Pasta Pomodorro and my family's favorite, Pasta With Creamy Mushrooms and Ham. Watch out!