Easy,  Entrées,  Recipes,  Vegetarian

Garlicky Pasta with Tomatoes and Parmesan

This is a quick meal that I throw together sometimes for lunch – cook pasta, drain and return to the pan. Scoot the pasta aside and sauté a few cloves of chopped garlic in oil in the pan, add some halved cherry or grape tomatoes, and let it cook until it’s fragrant and the tomatoes begin to soften. Stir in freshly grated Parmesan cheese and season with salt & pepper. Top with a little more cheese. This is a great dish to use those fancy topper oils at the end for a nice finish, too.

Garlicky Pasta with Tomatoes and Parmesan

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

2 Comments

  • Ashley

    My husband is lactose intolerant, but he’s able to eat some of the harder cheeses. Sometimes I make meals that he’ll eat with a couple of Lactaid pills, but I generally try to keep the dairy use to a minimum for him. This one was all for me though 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *