Sunday, May 10, 2009

Olive Garden

My Favorite Olive Garden Recipe

Conchiglie with Tomato & Basil A delicious sauté of fresh basil, vine tomatoes, garlic and onion brings the flavors of Italy straight to your kitchen. The large conchiglie shells pair perfectly with this sauté and bring fresh flavors to every bite. Top with shredded mozzarella and Parmigiano Reggiano for a quick treat the whole family will enjoy!
Conchiglie with Tomato & Basil
Prep Time:
10 minutes
Cook Time:
20 minutes
Serves 8
3 lbs ripe vine tomatoes
16-18 cloves garlic, finely sliced
1/2 cup red onion, chopped
1/3 cup extra virgin olive oil
4 Tbsp unsalted butter
Salt to taste
Black pepper to taste
1/2 cups fresh basil, coarse chopped + leaves for garnish
1/2 cup shredded mozzarella cheese
1 lb medium-size shell pasta
Imported Parmigiano Reggiano cheese to sprinkle
  1. HEAT olive oil and butter in a skillet. Add sliced garlic and onions. Saute over low heat until onions and garlic turn a light golden brown. Add diced tomatoes and cook together with garlic and onions for 5 minutes. Season with salt and pepper to taste. Add chopped basil and stir.
  2. COOK pasta according to package directions and drain.
  3. SERVE pasta in a soup plate or bowl and top with tomato mixture and freshly grated Parmigiano Reggiano cheese. Garnish with fresh basil leaves and shredded mozzarella.

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