Food and the City: Pasta Margherita Yum

September 23, 2012

Pasta Margherita


You GUYS.

If theres one thing you know about me, you know I love pizza. I live for pizza. If there was no such thing as size 4 dresses, I would eat it everyday. But since I can't and since I have some events to attend to this fall, this here is my twist on Pizza Margherita. Ala Pasta Margherita. 

It is delicious. Super delicious. Amazingly delicious. I made this for dinner the other night and had 3 bowls of it. What? Don't look at me like that. It was good, and I was hungry. I had a full day of figuring out how to transfer a domain name in between trying to battle my friend on a Facebook game all while bouncing a ball to distract Debo from chewing on my shoes. Somewhere along the lines I forgot to eat. And I was hungry. And not bowl of cereal for dinner hungry. I needed carbs. In my face. Large quantities of it.

So I made this. And it was glorious. Please make it. Please eat it. Please pretend you came up with the recipe all on your own to impress your guy so he'll buy you something sparkly. Or not. Then buy it yourself.

With his credit card.

I'll stop now.

You'll need: Pasta (of your choice, I used penne), Grape Tomatoes, Fresh Basil, Butter, Olive Oil, Garlic, Salt & Pepper for seasoning.


Boil a pot of water and cook pasta according to directions on the box.

Drain and set aside 



Rinse some grape tomatoes, and cut them in halves.


Now, Pizza Margherita traditionally calls for fresh basil. But ya see, I had some 
fresh parsley in the fridge that was borderline about to go bad, 
and I just personally prefer parsley over basil whenit comes to pasta 
so thats what I am doing here. Breaking the rules. As always. Just ask Mr. Dan.


Fold up your basil (or parsley if you're a rebel like me) and chop it up! See my zebra knife
creeping in the background? I love that thing.


Now heat up about 2 table spoons of olive oil. After a minute or two drop in 1 tablespoon (or 75)
of butter. Seriously, we need no reason for using both olive oil and butter. Its butter. Butter
needs no reason.


Mince up some garlic and drop it in to brown. About 1 minute.


Throw in your tomatoes..


Then your basilparsleywhateveryou'reusing


 
And then your pasta



Toss it all together 


Keep tossing until pasta is heated through and tomatoes are wrinkling.
About 2 minutes.


Sprinkle on some salt, pepper, red pepper flakes if you're feeling frisky, and enjoy!
So effing good I wish I had more right now.