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Pasta Parmigiano with Stone Fruits
From Dorothy McNett's recipes at www.dorothymcnett.com. A quick and easy way to serve pasta as a side dish or as a salad. Drizzles of extra virgin olive oil may be just what you want at serving time!
1 pound pasta, your choice but try something different
Bring 6-8 quarts of water to a full and rolling boil in a pasta cooker. Add salt and 1 teaspoon oil. Add pasta, stir to get it dispersed in the water. When the water is back to a boil, start timing, using the suggestions on the package. When done, transfer drained hot pasta to a beautiful bowl. Add olive oil, salt, pepper and ground cheese. Toss in tomatoes and fresh fruits and serve, perhaps with drizzles of extra virgin olive oil.
Recipe created 2003-06-16.