Pasta Alfredo originated in Rome in the early 1900s. It consisted of just three ingredients – butter, Parmesan and fettuccine ...

I use a mix of cherry and grape tomatoes and small Roma tomatoes. I like a mix of burst tomatoes and whole tomatoes, but you ...

Cook the pasta in a large saucepan ... board with the garlic. Add the basil leaves chop everything until you have a chunky mixture. Grate the large tomato and tip into a large bowl.

Looking for a quick, healthy lunch that supports your wellness goals? This Tomato Basil Garlic Pasta is the perfect choice! Make with your favorite pasta, fresh tomatoes, basil, and a boost of ...

or until melted. Stir in tomatoes; cook 1 min. DRAIN pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil. Serve with a crisp mixed green ...

Stir in the tomatoes ... Stir in the basil and season with salt and pepper. 5. This sauce can be left chunky or blended in a food processor for a smooth sauce. Serve spooned over cooked pasta.

Cook the pasta for 5 to 7 minutes, until al dente. Drain the pasta, add to the skillet, and sauté with the garlic. Add the tomatoes ... Pecorino Romano and basil. Serve with freshly grated ...

Add the basil and garlic ... Mix in the tomatoes, pecorino and oil. Season with the salt and pepper. Bring a pan of salted water to the boil and cook the pasta until al dente.

and then skillfully shape it into delicious pasta. Alongside this, you'll learn to create a mouthwatering Marinara sauce, rich with the flavors of tomatoes, garlic, olive oil, butter and basil.