I came up with this end-of-summer pasta toss while trying to figure out how to use up tomatoes from my grandmother's garden. It's quick, easy and tasty.
- 1-1/2 cups uncooked bow tie pasta
- 1 medium tomato, chopped
- 1 garlic clove, minced
- 1 teaspoon olive oil
- Salt and pepper to taste
- 2 tablespoons shredded Parmesan cheese
- Cook pasta according to package directions. In a bowl, combine the tomato, garlic, oil, salt and pepper. Drain pasta and add to tomato mixture. Sprinkle with Parmesan cheese; toss to coat. Serve immediately. Yield: 2 servings.
Originally published as Tomato Pasta Toss in Cooking for One or Two Cookbook 2003, p242
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