Source Daniel Bingham
Preparation Time~half an hour
|several cloves||fresh garlic||roughly chopped|
|3 or 4 tbsp||dried basil|
|enough to coat||olive oil|
|half a cup||pinenuts|
|two or three||fresh tomatoes||chopped|
|1 lb||fusilli pasta|
1. Cook the pasta and add the salt to the pasta water. While the pasta is boiling chop up the garlic and tomatoes.
2. Once the pasta is boiled, drain it and set it to one side. In a large skillet or sauce pan over high heat, heat enough olive oil to coat the bottom of the pan. It is best to do sauce and pasta in batches, unless you have a very large pan.
3. Wait until the olive oil is hot and then add some of the garlic.
4. Cook the garlic in the oil for a minute, then add a handful of the tomato. Be sure to get some of the tomato's juice as well.
5. Reduce the heat to medium high and cook the tomato until it cooks down and the sauce turns red. Add a handful of pine nuts and dried basil to taste.
6. Add a handful of pasta and toss to coat. Tear up and add fresh basil leaves. As soon as they are warm (15 - 30 seconds) remove everything from the sauce pan to a serving bowl.
7. Repeat steps 2-6 until you have used all your ingredients. It is best not to clean the pan between batches, you will get more flavor. Serve with Parmesan cheese and enjoy!