I think I’ve just declared it Herb Week here at Life of Bliss seeing as how the subject was Grilled Corn on the Cob and Basil Butter on Monday, I’ve got a great pasta dish for you today, and then we tried another yummy experiment last night that I just have to tell you about as well when I get that post written up.
I really think you’re going to like this pasta dish. It makes a great Summer supper or picnic dish and you can serve it warm or cold!
My best friend’s mom gave me this recipe years ago, and although I’ve varied a little from the original, it’s always a favorite with my family!
The basic ingredients are:
1/2 cup olive oil
3 cloves garlic, halved
4 Tbsp fresh basil, chopped
1 to 1-1/2 cups cherry tomatoes, halved
a 16 oz box of pasta shells
1 medium cucumber, peeled and diced
shredded Parmesan to top
Start by boiling water for the pasta. While that gets going, heat the olive oil in a sauce pot. Next, add the garlic, basil, and tomatoes and let it all simmer for several minutes while the pasta cooks.
When the pasta is cooked, but still firm, drain well.
Then, toss the pasta and oil mixture in a large serving dish along with the chopped cucumber. Top with Parmesan cheese and salt and pepper to taste.
Hope you and your family enjoy it! I’ll share it with a few of these friends, too!