Pasta with Tomato and Basil

Okay, the picture I had on here all day was bugging me. I made this again and with whole wheat pasta...for the picture!
Don't tell me you've never done that!!!

I have had a couple of really hectic days and my poor family is really paying for it this time. Last night for dinner I fed the kids panko breaded tilapia, from the freezer!!! Along side of that I served a frozen dinner roll. Nice dinner huh?

So while I was up in the middle of the night while EVERYONE else slept I was trying to do a bit of meal planning. You see my sister is coming into town for a week starting Monday and I have nothing done. No cleaning, no cooking, and certainly no grocery shopping. Thanks goodness it is only Saturday and have a full 2 days to get this all done!!!

While I was thinking about food I realized that I had not posted one of my all time favorite meals in a long time. Not because we haven't been eating it but because we are so used to eating it that it doesn't seem that special anymore. But, I bet to you guys who are not getting fresh tomatoes right now this will seem mighty special to you and you will want to book mark for use in the summer!

The absolute best thing about this dish is that you make it ahead of time and it is good served either at room temperature, with a slight chill to it or warmed up a bit! I call that pretty versatile don't you?

Pasta With Fresh Tomato and Basil (4 weight watcher points figured at 6 servings)

1 head of garlic and 2 Tbsp olive oil
3 ripe plum tomatoes (I just use whatever is tasting good right them)
1/3 C fresh basil (chopped)
1 Tbsp capers
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Balsamic Vinegar
Salt and pepper to taste
1 box of long thin pasta (angel hair, linguine, spaghetti)

Preheat oven to 375 degrees.

• Peel of most of the paper from around the garlic head. Slice off the pointy top of the garlic. This should expose all of the cloves a bit. Place in an oven proof pan (I use a pie plate). Top with 2 Tbsp of olive oil and coarse salt. Cover with aluminum foil and bake in the oven for about 45 minutes. Allow to cool then remove the cloves and mash with a fork.
• Dice the tomatoes (if the have a ton of seeds squeeze them out).
• Add the garlic, basil, capers, olive oil and balsamic vinegar.
• Let stand for at least 20 minutes.
• Cook pasta.
• Mix sauce with pasta and serve warm or at room temperature. Add salt and pepper to taste.

Give this a try the next time you have some delicious ripe tomatoes. I know you will love it too!!!

As Always...

Judy

www.nofearentertaining.com