Sometimes I just don’t feel like going to the grocery store, especially now with an 8 month old. Yesterday was one of those days. Luckily my husband didn’t want a lot of protein in his pre game meal so I didn’t have to trek to the grocery to get my usual pound of ground. I decided that I would use what was on hand. We ate chicken and waffles the night before so I wanted to make something fresh, light, quick and EASY! I came up with this simple recipe using things that I already had in my refrigerator. Turns out he loved it. It’s a great vegetarian option too! Try it and let me know what you think in the comments below!
2 handfuls of cherry tomatoes(halved)
1 small shallot chopped
3 cloves of chopped garlic
handful of FRESH basil chopped
a sprig of fresh rosemary
3 tablespoons of butter
3 tablespoons olive oil
a pinch of salt
1 package of Capellini pasta
Parmigiano Reggiano (to taste )
Bring a pot of COLD water to a boil on the stove. While the water is heating up, place your skillet on med high heat and sauté the butter, olive oil, garlic and shallots in a pan until the shallots become translucent (not brown). Add in the rosemary , cherry tomatoes and pinch of salt for flavor. Sauté for about 2 to 3 mins and add in your chopped basil. By now your water should have come to a raging boil. Add in your capellini pasta and cook as directed on the package (usually about 3 mins). Drain the water from the pasta and add in your tomato mixture. Mix together well and then plate the pasta. Top with fresh Parmigiano and enjoy!