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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I usually serve this with goat cheese and pesto stuffed chicken breasts and asparagus. I'm not a fan of leftovers, but this is great leftover...so maybe make extra! Ingredients:
1 lb angel hair pasta |
6 -8 garlic cloves, minced |
1/4 cup olive oil |
3 tomatoes, washed and roughly cut |
1/2 cup organic chicken stock |
fresh parmesan cheese |
pepper |
2 tablespoons basil |
Directions:
1. Begin boiling water for the pasta.
2. In large saucepan, add olive oil and heat.
3. Add garlic and saute.
4. In blender, chop tomatoes to desired consistancy and add to saute pan.
5. Add pepper and basil.
6. Allow 5 minutes for the tomatoes to cook. In the meantime, start cooking the pasta.
7. Add chicken stock and cook a few minutes longer.
8. When the pasta is ready, drain and add to tomato sauce.
9. Serve with fresh grated parmesan.
10. Enjoy!
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