Egg Noodles In Balsamic Vinegar Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Wide egg noodles,
3 tbsp: Balsamic vinegar,
12: Cherry tomatoes,
1/2 tsp: Salt,
1 cup: Basil leaves, loosely packed
1/4 tsp: Fresh ground pepper,
2 tbsp: Extra-virgin olive oil,
Directions:
1. Cook the pasta in a large pot of boiling, salted water until
tender but still firm, 7-9 min. Drain well.
2. Meanwhile, cut the cherry tomatoes in half (quarter, if large).
Shred the basil into long, thin strips.
3. In a large serving bowl, combine the olive oil, vinegar, salt and
pepper. Stir well. Add the tomatoes and basil and toss.
4. Add the pasta and toss. Season with additional salt and pepper to
taste and toss well.
The 5 in 10 Pasta and Noodle Cookbook
5 Ingredients in 10 Minutes or Less
by Nancie McDermott
ISBN 0-688-13475-0
pg 154
Submitted By DIANE LAZARUS On 12-29-95
Source from luhu.jp
tender but still firm, 7-9 min. Drain well.
2. Meanwhile, cut the cherry tomatoes in half (quarter, if large).
Shred the basil into long, thin strips.
3. In a large serving bowl, combine the olive oil, vinegar, salt and
pepper. Stir well. Add the tomatoes and basil and toss.
4. Add the pasta and toss. Season with additional salt and pepper to
taste and toss well.
The 5 in 10 Pasta and Noodle Cookbook
5 Ingredients in 10 Minutes or Less
by Nancie McDermott
ISBN 0-688-13475-0
pg 154
Submitted By DIANE LAZARUS On 12-29-95
Source from luhu.jp
Tags
Pasta/rice